Golden Cauliflower with Herbed Green Rice, Spiced Lentils, and Roasted Lemon Tahini Sauce

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Place the cauliflower on a large sheet pan along with half of the lemon and the 2 whole unpeeled garlic cloves. Toss the cauliflower with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

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   2. Roast the cauliflower, lemon, and garlic for 28 to 32 minutes at 425°F / 220°C, flipping the cauliflower halfway through, until the edges are deeply golden and tender. Remove the lemon and garlic earlier if they brown too quickly; set aside.

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   3. Meanwhile, rinse the basmati rice under cold water. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add half of the chopped onion and 1 chopped garlic clove, and cook for 3 to 4 minutes until translucent.

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   4. Add the rice to the saucepan and stir for 1 minute. Pour in 1 3/4 cups / 420 ml vegetable broth and add 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

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   5. Heat another skillet with 1 tablespoon olive oil over medium heat. Add the remaining onion and 2 chopped garlic cloves. Cook for 4 minutes. Stir in 1 teaspoon cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, the cinnamon, and red pepper flakes. Stir for 30 seconds.

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   6. Add the cooked lentils and 1/2 cup / 120 ml vegetable broth to the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes, stirring occasionally, until flavorful and slightly saucy.

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   7. Squeeze the roasted garlic flesh out of its skin into a small bowl. Add the tahini, juice from the roasted lemon half, 1 tablespoon juice from the remaining fresh lemon, 1 teaspoon lemon zest, 1 tablespoon olive oil, a pinch of salt, and 2 to 4 tablespoons / 30 to 60 ml water. Whisk until smooth and pourable.

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   8. Fluff the cooked rice with a fork. Fold in the parsley, cilantro, 1 tablespoon olive oil, and a pinch of salt and black pepper to create a green herb rice.

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   9. Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove from the heat.

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    10. To serve, divide the green rice among shallow bowls, spoon over the spiced lentils, and top with the golden cauliflower. Finish with the roasted lemon tahini sauce and the toasted pumpkin seeds. If desired, squeeze a little more roasted lemon over the top before serving.