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.
Servings: 2
Ingredients
- 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
Instructions
- 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.
Notes
