Tahini Roasted Cauliflower and Lentils
Ingredients
- 1 cup dry black lentils, rinsed and drained
- 3 cups vegetable broth
- 1 tsp dry thyme
- 1 small piece of fresh rosemary
- 1 medium-sized cauliflower
- 3 tbsp tahini (I use @soomfoods)
- 1 tbsp gluten-free tamari, soy sauce or coconut aminos
- 1 tbsp nutritional yeast
- 1/8 cup minced herbs (mix of parsley, sage, rosemary, and thyme)
- 2 cloves garlic, crushed
- 2–3 tbsp water
- Salt and pepper to taste
Preparation
Set the oven to 425°F (220°C).
In a saucepan, combine the lentils, vegetable broth, dry thyme, and fresh rosemary. Bring to a boil, then reduce the heat to a simmer. Cook the lentils according to the package instructions until tender and most of the liquid is absorbed.
Prepare the cauliflower by trimming the leaves and cutting the cauliflower head into 3-4 even slabs.
In a small bowl, whisk together the tahini, gluten-free tamari (or soy sauce or coconut aminos), nutritional yeast, minced herbs, and crushed garlic. Add water to thin the mixture until it reaches a brushable consistency.
Brush both sides of the cauliflower slabs with the tahini mixture.
Place the coated cauliflower slabs on a parchment-lined baking sheet.
Bake the cauliflower in the preheated oven for 15 minutes.
Switch the oven to high broil and continue to cook the cauliflower for an additional 5-8 minutes or until the edges are golden brown.
Allow the roasted cauliflower to cool for at least 5 minutes before serving.
Serve the tahini-roasted cauliflower alongside the cooked lentils.
