09 Jan Roasted Cauliflower With Mustard Lentils
Ingredients
- 1 large cauliflower halved and cut into large slices lengthwise
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon zaatar
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1 cup dried lentils
- 1 tablespoon Dijon mustard
- 1/2 bunch of parsley chopped
- Salt and pepper
- 3 tablespoons tahini
- 1/2 lemon juice
- 1 garlic cloves
- 1 teaspoon agave syrup
- 1/4 cup water
- Pinch of salt and pepper
- 1/2 pomegranate
- 1/2 bunch of parsley chopped
Instructions
- Preheat oven to 350ºF.
- Mix together the olive oil, honey, za'atar, cumin and garlic powder in a medium bowl.
- Place the slices of cauliflower on a baking sheet covered with baking paper. Brush the pieces of cauliflower with the oil and za'atar mixture using a kitchen brush. Bake for 30 to 40 minutes in the oven.
- Cook the lentils according to the package instructions. Once cooked, mix them with the chopped parsley, mustard, salt and pepper.
- In a separate small bowl, mix the tahini with the juice of half a lemon, a crushed garlic clove, agave syrup, salt, pepper and water. Mix well.
- To serve, plate the lentils and top with the roasted cauliflower steak, the tahini sauce, and finish with add a little chopped parsley and pomegranate seeds.
Notes
325mg K+ ~ 1 cup dried lentils
240mg K+ 1 ~ large cauliflower, halved and cut into large slices lengthwise
83mg K+ ~ 1/2 pomegranate
52mg K+ ~ 3 tablespoons tahini
240mg K+ 1 ~ large cauliflower, halved and cut into large slices lengthwise
83mg K+ ~ 1/2 pomegranate
52mg K+ ~ 3 tablespoons tahini
Nutrition
Calories: 370kcalCarbohydrates: 48gProtein: 17gFat: 14gSaturated Fat: 2gSodium: 132mgPotassium: 796mgFiber: 9gSugar: 10gCalcium: 82mgMagnesium: 58mgPhosphorus: 284mgAdded Sugars: 3g
Tried this recipe?Let us know how it was!
Sorry, the comment form is closed at this time.