Moroccan Cauliflower and Lentils with Yoghurt Dressing
A Moroccan cauliflower made with ras el hanout and roasted in the oven. Tossed with lentils, almonds, coconut and pomegranate seeds and served with a lemony yoghurt and herb dressing.
2,5tablespoonsfreshly squeezed lemon juice,or to taste
1large garlic clove,minced
3tablespoonschopped fresh mint
3tablespoonschopped fresh coriander leaves + extra to garnish
pinchof sea salt
Method
Preheat oven to 400°F / 200°C (180°C) and line a baking sheet with parchment paper.
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).
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.
Roast, tossing once halfway through, until tender and the edges of the cauliflower are lightly browned (25-30 minutes).
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.
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.
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