Roasted Cauliflower and Lentil
Roasted Cauliflower and Lentil
Ingredients
For the Roasted Cauliflower
- 1 head cauliflower, cut into 1-inch florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lentils
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 bay leaf
- 1/2 onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/2 lemon, cut into wedges
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, ground cumin, smoked paprika, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the cauliflower for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through to ensure even browning.
⏱️ 30 min•🌡️ 400
- 4
While the cauliflower is roasting, prepare the lentils. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes, until the vegetables are softened.
⏱️ 7 min
- 5
Add the rinsed lentils, vegetable broth, and bay leaf to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Remove the bay leaf before serving.
⏱️ 25 min
- 6
Once the cauliflower is roasted and the lentils are cooked, combine them in a large serving bowl. Gently toss to mix.
⏱️ 3 min
- 7
Serve warm, garnished with fresh chopped parsley and a squeeze of fresh lemon juice, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Cauliflower and Lentil
For the Roasted Cauliflower
- 1 head cauliflower, cut into 1-inch florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lentils
- 1 cup green or brown lentils, rinsed
- 3 cups vegetable broth
- 1 bay leaf
- 1/2 onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/2 lemon, cut into wedges
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, ground cumin, smoked paprika, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the cauliflower for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through to ensure even browning.
⏱️ 30 min•🌡️ 400 - 4
While the cauliflower is roasting, prepare the lentils. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes, until the vegetables are softened.
⏱️ 7 min - 5
Add the rinsed lentils, vegetable broth, and bay leaf to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Remove the bay leaf before serving.
⏱️ 25 min - 6
Once the cauliflower is roasted and the lentils are cooked, combine them in a large serving bowl. Gently toss to mix.
⏱️ 3 min - 7
Serve warm, garnished with fresh chopped parsley and a squeeze of fresh lemon juice, if desired.