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3 from 2 votes

Cumin Roasted Cauliflower with Black Lentils

A warming side or a dish on its own, the roasted cauliflower is loaded with nutrients and keeps you full and satisfied for a long time.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • 1 medium cauliflower head
  • 1 tsp coconut oil
  • 1 tsp cumin powder
  • freshly ground black pepper
  • 1 cup black lentils cooked or canned
  • 3 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • A pinch of pink Himalayan salt
  • 1 bunch fresh parsley


  • Heat the oven at 165 °C/329 °F.
  • Cut the cauliflower in small florets and place in a bowl with salted water. Let soak for five minutes. Drain well.
  • Line a baking sheet with parchment paper.
  • Transfer the cauliflower florets on the baking sheet.
  • Add the coconut oil, cumin powder and black pepper and toss to combine.
  • Bake for 20 minutes, tossing once or twice for uniformly cooking, until golden and tender.
  • Remove the cauliflower from the oven and transfer into a large bowl.
  • Add the lentils, olive oil and lime juice and mix to combine.
  • Season with salt and freshly ground black pepper, and top with roughly chopped parsley.
  • Serve warm.