Roasted Cauliflower & Lentil Bowl Recipe

Roasted Cauliflower & Lentil Bowl

  By lentilsorg  ,   

January 26, 2018

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Roasted cauliflower, green lentils, chickpeas, mint, and pomegranate seeds round out this all-star ingredients list!

  • Prep: 20 Minutes
  • Cook: 10 Minutes

  • 20 Minutes

    10 Minutes

    30 Minutes

  • Yields: 4
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Directions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with foil. Toss cauliflower with 2 Tbsp (30 mL) oil on prepared sheet then spread out in a single layer. Sprinkle with salt. Roast for 15 minutes or until cauliflower is deeply golden on the bottom. Reserve.
  2. To make dressing, whisk tahini with oil, lemon zest, za’atar, garlic powder, and salt in a small bowl. Whisk in lemon juice. Reserve.
  3. Combine lentils, chickpeas, and cucumber in a medium bowl. Add two-thirds of the dressing and stir very well to combine. Divide among four shallow bowls. Top with cauliflower and sprinkle with pomegranate seeds. Garnish with mint.

Ingredients

half large cauliflower, broken into small florets

2 Tbsp (30 mL) canola oil

1/4 tsp (1 mL) salt

1 cup (250 mL) cooked green lentils

1 cup (250 mL) canned chickpeas, drained and rinsed

1 cucumber, diced

1/2 cup (125 mL) pomegranate seeds

chopped fresh mint (optional)

DRESSING:

1/4 cup (60 mL) tahini

1/4 cup (60 mL) canola oil

1 lemon, zested

1/2 tsp (2 mL) za’atar

1/4 tsp (1 mL) garlic powder

1/4 tsp (1 mL) salt

3 Tbsp (45 mL) lemon juice

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Nutrition Facts

Serving Size1 1/3 cups (325 mL)
Calories370
Sodium360 mg
Potassium349 mg
Protein12 g
Cholesterol0 mg
Sugar9 g
Total Fat23 g
Saturated Fat2 g
Total Carbohydrates33 g
Dietary Fiber11 g