Roasted Cauliflower With Mustard Lentils

Roasted Cauliflower with Mustard Lentils by The Cooking Doc®

Roasted Cauliflower With Mustard Lentils

The Cooking Doc®
Servings 4 people
Calories 370 kcal


  • 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


  • 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.


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


Calories: 370kcalCarbohydrates: 48gProtein: 17gFat: 14gSaturated Fat: 2gSodium: 132mgPotassium: 796mgFiber: 9gSugar: 10gCalcium: 82mgMagnesium: 58mgPhosphorus: 284mgAdded Sugars: 3g
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