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Marokkanischer Blumenkohl mit Linsen & Yoghurt Dressing
Elle

Moroccan Cauliflower and Lentils with Yoghurt Dressing

4.50 from 2 votes
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course, Salad, Side Dish
Cuisine: Vegetarian
Calories: 443

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

Instructions
 

  1. Preheat oven to 400°F / 200°C (180°C) and line a baking sheet with parchment paper.
  2. 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).
  3. 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.
  4. Roast, tossing once halfway through, until tender and the edges of the cauliflower are lightly browned (25-30 minutes).
  5. 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.
  6. 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.
  7. Enjoy warm or a room temperature!

Nutrition

Calories: 443kcal

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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