Golden Cauliflower with Lemon Lentils, Roasted Grapes and Green Tahini Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, toss the cauliflower, red grapes, and red onion with 30 ml (2 tbsp) olive oil, the chopped garlic clove, ground cumin, smoked paprika, ground coriander, 5 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, and 1 tsp lemon zest.

3. 3

   Spread the mixture in a single layer on the baking sheet. Roast for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until the cauliflower is golden and tender and the grapes begin to burst.

4. 4

   Meanwhile, heat a medium skillet over medium heat. Add 15 ml (1 tbsp) olive oil and the 2 grated garlic cloves. Cook for 30 seconds, without letting them brown.

5. 5

   Add the cooked lentils to the skillet along with 30 ml (2 tbsp) lemon juice, 1 g (1/4 tsp) black pepper, and 2 g (1/2 tsp) salt. Cook for 3 to 4 minutes, stirring, until heated through and well seasoned. Remove from the heat.

6. 6

   For the cream, place the tahini, fresh parsley, fresh mint, 15 ml (1 tbsp) lemon juice, 60 ml (1/4 cup) water, maple syrup, and 1 g (1/4 tsp) salt in a blender or tall container. Blend until smooth and bright green. If it is too thick, add a little more water.

7. 7

   Lightly toast the pumpkin seeds in a dry skillet for 2 to 3 minutes over medium heat, stirring, until fragrant. Remove immediately.

8. 8

   To serve, spread the warm lentils on a platter or plates, then top with the roasted cauliflower, grapes, and onion. Finish with the green tahini cream and the toasted pumpkin seeds.

9. 9

   Taste and adjust with more salt, black pepper, or a few extra drops of lemon if desired. Serve immediately.