Moroccan cauliflower with lentils — a delicious combination. Cauliflower is spiced with ras el hanout and is roasted in the oven then tossed with green lentils, toasted almonds, coconut and pomegranate seeds and drizzles with a lemony yoghurt and herb dressing. This roasted cauliflower lentil salad is a delicious hearty salad packed with plant-based protein and fiber. It can be enjoyed warm or at room temperature.
What I love about this dish is that is packed with all sorts of flavours and textures. It’s warmly spiced with ras el hanout (a traditional Moroccan spice blend), has crunch from roasted almonds, pomegranate gives it a sweet-tart taste and together with a lemon-herb-yogurt dressing, the earthy taste of the lentils are balanced out. Yes, the best kinds of salads are the ones that have a little bit of everything!
Ingredients for Moroccan Cauliflower and Lentils
Cauliflower — This recipe uses a medium head of cauliflower, if you have a very large cauliflower then simply toss it in an extra sprinkle of ras el hanout and a extra drizzle of olive oil. Either way, be sure to choose a firm, fresh head of cauliflower.
Lentils — I like to cook my lentils fresh, but of course, you can use canned lentils. Go for green or black lentils (my favourite are French green puy lentils) as they keep their shape best when cooked. Lentils and cauliflower taste great together, however, you can substitute them with chickpeas.
Spices — The warming flavours of ras el hanout and a pinch of cayenne give this dish depth of flavour. If you love warm and comforting flavors, then you’ll love this Moroccan spice blend.
Nuts — Nuts add an essential crunch to this dish. I recommend adding toasted almonds, however hazelnuts or pine nuts are also a great choice.
Unsweetened Coconut chips — Add a subtle exotic twist to the overall dish.
Pomegranate — The sweet-tart flavours of pomegranate seeds are a welcome addition to the earthy flavor of lentils and the warmly spiced cauliflower.
Lemon Yoghurt Dressing — tangy, creamy, fresh tasting, this dressing with fresh herbs is the perfect match for warmly spiced dishes. I like to add fresh cilantro and mint to the dressing, however flat-leaf parsley would be a good substitute for cilantro.
How to make this recipe vegan
For a vegan version of this Moroccan cauliflower with lentils recipe, simply trade out the Greek yoghurt for natural coconut yoghurt and replace the lemon with lime juice. The dressing will be a little more subtle in taste and have a light coconut flavor — also delicious!
Looking for other Moroccan style recipes?
Then try one of these favourites:
- Moroccan White Bean Stew (Loubia)
- Moroccan Chickpea Stew with Lentils and Pumpkin
- Roasted Carrots with Harissa, Butter Beans and Yoghurt Sauce
- Moroccan Spiced Lentil Pie with Sweet Potato
- Moroccan-Spiced Roast Vegetables and Chickpeas with Bulgur
Moroccan Cauliflower and Lentils with Yoghurt Dressing
Ingredients
- 1 medium head cauliflower, cut into florets
- 4 tablespoons olive oil, divided
- 1,5 tablespoons ras el Hanout spice mix
- pinch of cayenne pepper
- 150 g French green Puy lentils
- Sea salt and freshly ground pepper, to taste
- generous handful toasted almonds, coarsely chopped (30 g)
- 2 tablespoons toasted coconut chips (unsweetened)
- seeds of 1/2 a pomegranate
For the dressing:
- 225 g natural greek yoghurt (or Skyr)
- zest from 1/2 an organic lemon
- 2,5 tablespoons freshly squeezed lemon juice, or to taste
- 1 large garlic clove, minced
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh coriander leaves + extra to garnish
- pinch of sea salt
Method
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Preheat oven to 400°F / 200°C (180°C) and line a baking sheet with parchment paper.
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In a large saucepan, combine the lentils with 3 cups of water (750ml). Bring to a boil over medium high heat and then reduce to medium-low and cook according to package instructions for 20-25 minutes, until tender but firm (al dente).
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Meanwhile, in a medium bowl, add the cauliflower and toss well with the olive oil, ras el hanout and cayenne; until evenly coated. Transfer to the prepared baking sheet and spread in an even layer, careful not to over crowd. Season with salt and pepper.
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Roast, tossing once halfway through, until tender and the edges of the cauliflower are lightly browned (25-30 minutes).
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While the cauliflower is cooking, prepare the dressing. In a small bowl, mix together the dressing ingredients (yoghurt, lemon zest and juice, garlic, herbs, and salt) until well combined.
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In a large serving bowl, toss the roasted cauliflower with the lentils, the remaining tablespoon of olive oil, almonds, coconut flakes, and pomegranate seeds. Drizzle with a little yoghurt dressing and finish with a sprinkle of coriander leaves. Serve the remaining yoghurt dressing on the side.
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Enjoy warm or a room temperature!
Notes
- This dish also makes delicious leftovers the next day. Just keep the dressing separate and stir through when you are ready to eat.
- For a vegan version, use coconut yoghurt and lime juice
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