Moroccan Spiced Cauliflower with Lentils and Yogurt Dressing
Inspired by the bold flavors of Moroccan cuisine, this roasted cauliflower dish brings together a mix of spices, textures, and colors. The caramelized edges of the cauliflower contrast beautifully with the tart pickled onions and chewy cranberries. Lentils add a hearty touch, while the creamy coriander yogurt sauce provides a refreshing balance. Whether enjoyed as a side dish or part of a grain bowl, this recipe is a wonderful way to elevate everyday vegetables.
1 large or 2 small heads cauliflower, cut into florets
1 tbsp curry powder
½ tsp cinnamon
1 tsp paprika
2 tbsp extra virgin olive oil
1 can brown lentils, rinsed
¼ cup pickled red onions (or raw red onion, sliced)
¼ cup dried cranberries
¼ cup toasted sesame seeds or sliced almonds
1 lemon, juiced
Coriander yogurt sauce:
¾ cup plain Greek yogurt
1 cup fresh coriander leaves (+ extra for garnish)
1 lemon, juiced
Salt and pepper, to taste
Directions:
1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, curry powder, cinnamon, paprika, salt, and pepper. Spread on the baking sheet and roast for 30 minutes, flipping halfway through.
3. In a blender, combine yogurt, coriander, lemon juice, salt, and pepper. Blend until smooth.
4. In a mixing bowl, combine roasted cauliflower, lentils, onions, cranberries, and sesame seeds. Mix thoroughly.
5. Plate and drizzle with the coriander yogurt sauce before serving.
Prep Time: 40 minutes
Kcal: 220 per serving
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