Moroccan-Inspired Lentils & Roasted Cauliflower

Method

1. 1

   Prep the vegetables

   Rinse the green lentil, dice the onion, cut the cauliflower into florets, juice the lemon, and chop the parsley. Heat the oven to 220°C.
2. 2

   Roast the cauliflower

   Toss the cauliflower with half the olive oil, half the ras el hanout, 1/2 tsp salt, and black pepper on a rimmed baking sheet. Roast at 220°C, turning once, until browned and tender.

   18 min

   Tip: Leave space between the florets to help them brown.

3. 3

   Simmer the lentils

   Combine the green lentil and 900 ml water in a medium saucepan. Bring to a boil, then simmer over medium-low heat with the onion and remaining ras el hanout; drain any excess liquid.

   30 min

   Tip: Check the lentils near the end; older lentils can take longer to soften.

4. 4

   Stir the dressing

   Whisk the tahini, lemon juice, and 60 ml water in a small bowl until smooth and pourable; add another splash of water if it is too thick.
5. 5

   Finish the bowls

   Divide the green lentil and cauliflower into bowls, drizzle with tahini dressing, and scatter over parsley. Taste and adjust with salt and black pepper before serving.