# Components:
→ Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - Salt and freshly ground black pepper, to taste
→ Lemon Lentils
06 - 1 cup green or brown lentils, rinsed
07 - 3 cups water
08 - 1 bay leaf
09 - 1/2 teaspoon salt
10 - Zest and juice of 1 lemon
11 - 2 tablespoons olive oil
12 - 1 small red onion, finely diced
13 - 1/4 cup chopped fresh parsley
→ Cumin Tahini Yogurt
14 - 1 cup plain Greek yogurt or dairy-free alternative
15 - 2 tablespoons tahini
16 - 1 tablespoon lemon juice
17 - 1 teaspoon ground cumin
18 - 1 garlic clove, finely grated
19 - Salt and pepper, to taste
→ Garnish
20 - 2 tablespoons toasted sesame seeds
21 - 2 tablespoons chopped fresh cilantro or parsley
22 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.
03 - Spread cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning halfway through, until golden brown and tender.
04 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil over high heat, then reduce heat and simmer uncovered for 18-20 minutes until lentils are tender but not mushy. Drain well and discard bay leaf.
05 - While lentils are still warm, stir in lemon zest, lemon juice, olive oil, diced red onion, and chopped parsley. Season with additional salt and pepper to taste.
06 - Whisk together Greek yogurt, tahini, lemon juice, ground cumin, grated garlic, salt, and pepper until completely smooth and creamy.
07 - Spread the seasoned lemon lentils over a serving platter. Arrange roasted cauliflower on top of the lentils. Drizzle generously with cumin tahini yogurt.
08 - Sprinkle with toasted sesame seeds and fresh chopped herbs. Serve with lemon wedges on the side.
