Golden Cauliflower with Creamy Lemon Lentils and Pistachio

Name: Golden Cauliflower with Creamy Lemon Lentils and Pistachio
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.75 lb cauliflower; 14 oz cooked lentils; 1 cup yellow onion; 4 cloves garlic; 1 cup coconut milk; 3/4 cup vegetable broth; 1 whole lemon; 1/2 cup pistachios; 1/2 cup fresh parsley; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp ground turmeric; 1/2 tsp red pepper flakes; 3 tbsp olive oil; 2 tbsp tahini; 1 tsp salt; 1/2 tsp black pepper

An original, comforting vegan dish with spiced roasted cauliflower, creamy lemon lentils, and a crunchy pistachio-herb topping. It balances texture, freshness, and depth of flavor in one complete meal.

20 minPrep

35 minCook

55 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

1 mediana, 800 g cauliflower (cut en floretes)
400 g cooked lentils (escurridas si son of bote)
150 g yellow onion (chopped fina)
12 g garlic (chopped)
240 ml coconut milk (without sugar)
180 ml vegetable broth (or agua)
1 unidad 1 unit lemon (3 tbsp de zumo)
60 g pistachios (tostados and chopped gruesos)
20 g fresh parsley (chopped)
4 g ground cumin
4 g smoked paprika
2 g ground turmeric
1 g red pepper flakes (optional)
45 ml olive oil (divided)
30 g tahini
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

432 kcal

Calories

15.2 g

Protein

33.8 g

Carbs

27.1 g

Fat

11.4 g

Fiber

22.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Tree NutsSesame

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a large sheet pan and toss it with 2 tbsp olive oil, cumin, smoked paprika, turmeric, red pepper flakes, 1/2 tsp salt, and black pepper.
2
Roast the cauliflower for 25 to 30 minutes at 220 °C / 425 °F, tossing halfway through, until golden on the edges and tender.
3
Meanwhile, heat 1 tbsp olive oil in a wide skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.
4
Add the cooked lentils and vegetable broth to the skillet. Cook for 3 minutes, stirring, so the lentils absorb flavor.
5
Add the coconut milk, tahini, lemon zest, 3 tbsp lemon juice, and the remaining salt. Cook for 5 to 7 minutes over medium-low heat until creamy. If it becomes too thick, add a splash more broth or water.
6
In a small bowl, mix the chopped pistachios with the fresh parsley and a pinch of salt.
7
Serve a base of creamy lentils on each plate, top with the roasted cauliflower, and finish with the pistachio-parsley mixture. If desired, add a few extra drops of lemon juice before serving.

Chef tips

For crispier texture, do not overcrowd the cauliflower on the tray. You can also toast the pistachios for 3 minutes in a dry skillet before chopping to deepen their flavor.

Substitutions

You can replace the lentils with cannellini beans or cooked chickpeas. Tahini can be swapped for sunflower seed butter if you want to avoid sesame. Parsley can be replaced with fresh cilantro.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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