Photo by Pablo Arroyo on Unsplash
Moroccan-Spiced Roast Cauliflower & Lentil Salad with Tahini-Yoghurt Dressing
Roasted cauliflower over spiced lentils with crisp salad and a creamy lemon tahini dressing.
- 450 g cauliflower
- 250 g lentils (cooked, canned)
- 130 g couscous
- 1 pc vegetable stock cube
- 25 ml olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- 1½ cloves garlic
- 1 pc lemon
- 25 g tahini
- 100 g Greek yoghurt
- 150 g cucumber
- 200 g cherry tomatoes
- 10 g fresh mint
- 10 g parsley
- 30 g pomegranate seeds
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Break cauliflower into florets and toss with 15 ml olive oil, cumin, coriander, smoked paprika, turmeric, 1 minced garlic clove, and salt/pepper. Roast 20-25 minutes until browned at edges.
- Step 2
Cook couscous: pour 220 ml hot water (use stock cube dissolved) over couscous, cover and rest 5 minutes; fluff with a fork.
- Step 3
Warm lentils in a small pan with 1 tbsp lemon juice and 2 tbsp water; season lightly with salt and pepper.
- Step 4
Make dressing: mix tahini, Greek yoghurt, remaining olive oil, lemon zest/juice, and 2-3 tbsp water until pourable; season.
- Step 5
Assemble salad: chop cucumber and halve tomatoes. Toss couscous with lentils and half the herbs, add roasted cauliflower.
- Step 6
Drizzle dressing, then top with pomegranate seeds and remaining mint/parsley. Serve warm or at room temperature.
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