Roasted Cauliflower Bowl with Lentils and Curry Tahini Dressing

This bowl is easy to throw together on a weeknight if you’ve done the prep work ahead of time. For a heartier meal, replace the greens with quinoa or brown rice.

Dressing adapted from Ambitious Kitchen

| Yield: 2 servings | Time: 30 minutes |

Ingredients

1 large cauliflower, cut into florets

1/2 tsp ground cumin

olive oil for roasting

salt and pepper to season

1/2 cup green lentils

2 handfuls spinach or other leafy greens

salt and pepper to season

Cilantro, garnish

Optional, diced tomatoes, cucumbers, etc.

Dressing:

1/4 cup tahini

1/2 lemon, juiced

3-4 tablespoons warm water, to thin dressing

1/2 teaspoon garlic powder

1-2 teaspoons pure maple syrup, to sweeten

1 teaspoon yellow curry powder

1/2 tablespoon freshly grated ginger or powdered

1/2 teaspoon ground turmeric

1/2 teaspoon salt

Freshly ground black pepper

Preparation

Cook lentils using 1 1/2 cups of water. Bring to a boil, cover tightly, reduce heat and simmer until they are tender, or 15-20 minutes.

Preheat oven to 400 degrees and line baking sheet with parchment paper.

Chop the cauliflower into small florets. Place in a bowl. Pour over 1 tbsp olive oil plus the cumin and about 1/2 tsp each of salt and pepper. Toss until evenly coated, then spread out on sheet pan and roast for 20 minutes, or until lightly browned.

While the cauliflower is roasting, make the dressing by whisking together all of the dressing ingredients listed. You can add some water to thin the dressing as needed.

When everything is ready, divide the greens between the bowls, and ladle on the cauliflower and lentils. Drizzle on the dressing, and garnish with cilantro and diced veggies, as desired.