mediterranean

Harissa Roasted Cauliflower with Lentils and Tahini Lemon Sauce

Name: Harissa Roasted Cauliflower with Lentils and Tahini Lemon Sauce
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 300 g cauliflower florets; 170 g cooked green lentils, drained; 30 g tahini; 18 g olive oil; 12 g harissa paste; 20 g lemon juice; 4 g garlic, finely grated; 1 g ground cumin; 120 g cucumber, sliced; 10 g flat-leaf parsley, chopped

This roasted dish pairs cauliflower florets with cooked green lentils, drained, tahini and harissa paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

66 g Carbohydrates

35 g Fat

25 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

300g cauliflower florets 75 kcal
170g cooked green lentils, drained 197 kcal
30g tahini 179 kcal
18g olive oil 159 kcal
12g harissa paste 19 kcal
20g lemon juice 6 kcal
4g garlic, finely grated 6 kcal
0.5 tsp (1g) ground cumin 4 kcal
120g cucumber, sliced 18 kcal
10g flat-leaf parsley, chopped 4 kcal

Cooking instructions

cauliflower floretsolive oilharissa paste
Heat oven to 450 F. Toss cauliflower with olive oil, harissa, and a pinch of salt. Roast 18-22 minutes, turning once, until browned.
cauliflower floretscooked green lentilsground cumin
While cauliflower roasts, warm lentils in a small pan with 2 tbsp water and cumin; simmer 2 minutes.
tahinilemon juicegarlic
Whisk tahini, lemon juice, garlic, and water until smooth and pourable; season lightly with salt.
cauliflower floretscooked green lentilscucumber
Assemble: spoon lentils into a bowl, top with roasted cauliflower and sliced cucumber.
tahiniflat-leaf parsley
Drizzle with tahini sauce and finish with parsley. Serve warm.