roasted cauliflower with lentils and tahini sauce

Roasted cauliflower with lentils and tahini sauce >>

Roasted cauliflower is an old standby from my early days of learning how to cook. I was in college at the time and had a job at a book store. The store would receive advanced copies of books the staff could keep. FOR FREE. As a student working part-time for minimum wage, free books were a dream come true. One of the books I snagged at the end of a shift was Olives & Oranges by Sara Jenkins. The book store has gone the way of the dodo and the my copy of Olives & Oranges was donated long ago, but I still have fond memories of procrastinating homework to pore over recipes, making lists of how I should stock my humble pantry, and dog-earing just about every other page or so for recipes to try on my own or to make for Cory when we moved in together.

The main dish I took away from the book was cauliflower with tahini sauce. I don’t remember the exact recipe from the book, so I’m sure mine deviates a bit. The cauliflower is roasted which brings out its natural sugars, then drizzled with a creamy lemon and garlic tahini sauce. It’s perfect as is, but also great served over lentils like I did here, or with bulghur or couscous, or stuffed in a pita or wrap.

Oh! I have a backlog of recipes to post here! That hasn’t happened in uh… 3 1/2 years. After a particularly miserable winter, I want to devour every vegetable in sight. That’s a good thing, right?

Roasted Cauliflower with Tahini Sauce and Lentils
(adapted from Olives & Oranges by Sara Jenkins)

1 medium head of cauliflower, cut into florets
enough olive oil to coat the cauliflower
salt and pepper, to taste
1/3 cup parsley, chopped

Tahini sauce:
2 garlic cloves, chopped finely
2/3 cup tahini
2-4 tablespoons water (depending on
1 tablespoon lemon juice
1/4 teaspoon cumin
1/4 teaspoon coriander
salt and pepper, to taste

2 cups lentils
2 tablespoons olive oil
salt & pepper, to taste

Garnishing (optional):
Chopped parsley
Lemon wedges

Pre-heat oven to 400 F.

Wash cauliflower and cut into florets. Pat dry with a towel and place the cauliflower in a large foil-lined roasting pan. Add a couple tablespoons of olive oil over the cauliflower and use your hands to make sure the cauliflower is thoroughly coated in oil. Sprinkle salt and pepper over the cauliflower and place the roasting pan in the oven. Set your timer for 20 minutes.

Fill up a large pot with water. When boiling, add lentils and cook according to package directions. Once done, drain, transfer back to the large pot, and set aside.

After the 20 minutes are up, remove the cauliflower from the oven and turn the pieces over. Return to the oven for another 20 minutes.

Now, prepare the sauce. Chop up garlic cloves, toss in a large bowl, add tahini, water, lemon juice, cumin, coriander, salt, pepper, and mix thoroughly. Give the sauce a taste test and adjust salt, spices, and lemon, if necessary. Add more water for a thicker sauce. Add about 2 tablespoons of both the tahini sauce and olive oil to your pot full of lentils and mix. Add salt and pepper, to taste.

Check on the cauliflower and if most pieces are a dark golden color, they’re ready. If not, check on them again in another 5 minutes. When ready, remove from oven, toss in the chopped parsley. Serve the cauliflower over a bed of lentils. Top the cauliflower with tahini sauce and drizzle a little olive oil over the dish just before serving. Garnish with lemon wedges and more parsley.

Serves 4-6 as a main or side

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  1. Eileen says:

    YAY! This is very much the kind of meal I love to eat as just a normal weeknight thing. Hearty veg and lentils with tangy dressing? YES. I just need to go get some tahini…