# What You'll Need:
→ 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
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast cauliflower for 25 to 30 minutes, turning halfway through cooking, until golden brown and tender when pierced with a fork.
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 to 20 minutes until lentils are tender but still hold their shape. Drain well and discard bay leaf.
05 - While lentils are still warm, stir in lemon zest, lemon juice, olive oil, diced red onion, and parsley. Taste and adjust seasoning as needed.
06 - Whisk together Greek yogurt, tahini, lemon juice, 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 herbs. Serve immediately with lemon wedges on the side, or serve at room temperature.
