"Meatless Monday meal idea: Roast off some cauliflower and serve with with lentils, feta cheese, pomegranate seeds, mint and a large drizzle of tahini dressing."
Roasted Cauliflower With Lentils, Feta, Pomegranate, Mint & Tahini
3
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Jump to Section
- Recipe Card
Prep time 30mins
Cook time 20mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 head cauliflower, leaves removed, and cut into florets
- 1 tablespoon olive oil
- salt and pepper, to taste
- 2 cups cooked lentils
- 1/2 cup feta cheese
- pomegranate arils, for garnish
Tahini Dressing
ingredients
- 2 tablespoons tahini
- 2 tablespoons water
- juice of 1/2 lemon
- 2 teaspoons honey
- pinch of salt
Method
Step 1
Preheat the oven to 450˚F. Add cauliflower to a sheet pan and drizzle with olive oil and salt and pepper. Roast for about 20 minutes, or until golden brown and tender.
Step 2
Meanwhile, make the tahini dressing by whisking all of the ingredients together in a small bowl.
Step 3
To assemble, add the roasted cauliflower to a bed of lentils and top with feta, pomegranate arils and tahini dressing.