This easy dinner will become a household favorite at first bite. Roasted cauliflower is combined with freekeh and protein-rich sprouted lentils. While the cauliflower takes about 30 minutes to roast. You could steam it to save time, bringing the entire cook time down to 20 minutes. Topped with a creamy, herby dill tahini sauce, this filling dish may have simple flavors, but it's anything but boring.

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Cauliflower and Lentils With Dill Tahini [Vegan]

Ingredients

For the Cauliflower and Lentils:

  • 1 small head of cauliflower, chopped into small florets
  • 1 cup freekeh
  • 1 cup sprouted lentils
  • 1 teaspoon cumin

For the Dill Tahini:

  • 1-2 tablespoons fresh chopped dill
  • 1/4 cup tahini
  • 1 garlic clove, minced
  • 1/4 cup filtered water
  • Juice from 1 lemon
  • Olive oil
  • Salt and pepper, to taste
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Preparation

To Make the Cauliflower:

  1. Preheat oven to 450°F.
  2. On a baking sheet, add the chopped cauliflower, 2 tablespoons olive oil, salt, pepper, and cumin. Mix to coat all of the cauliflower, and roast until golden brown, roughly 30-35 minutes.

To Make the Freekeh:

  1. Bring 2 1/2 cups water to a boil. Add the freekeh, lower to a simmer, cover and cook for 20 minutes.

To Make the Lentils:

  1. Add 1 cup lentils to 3 cups boiling water. Reduce to a simmer and cook for 4 minutes. Drain and add to the cooked freekeh.

To Make the Dill Tahini:

  1. In a bowl, whisk together the tahini, water, garlic, lemon juice, dill, salt, and pepper. Add more water for a thinner consistency.


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