Spiced Cauliflower with Lentil Rice and Almond Lemon Green Sauce
A vegan, dairy-free main dish featuring roasted cauliflower quarters served over a savory rice and lentil sauté with warm spices, finished with a bright almond, parsley, and lemon green sauce. Flavorful, balanced, and original, it makes a complete meal.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 1 mediana (800 g) 800 g cauliflower (cut en 4 wedges large)
- 45 ml 45 ml olive oil (divided)
- 4 g 4 g smoked paprika
- 3 g 3 g ground cumin (divided)
- 2 g 2 g garlic powder
- 8 g 8 g salt (divided, or to taste)
- 2 g 2 g black pepper (or to taste)
- 300 g 300 g cooked brown rice (cold or at room temperature)
- 240 g 240 g cooked lentils (escurridas)
- 120 g 120 g red onion (chopped diced small)
- 6 g 6 g garlic (chopped)
- 60 ml 60 ml vegetable broth
- 70 g 70 g almonds (tostadas)
- 30 g 30 g fresh parsley
- 2 g 2 g lemon zest
- 45 ml 45 ml lemon juice (freshly squeezed)
- 45 ml 45 ml water (for ajustar the sauce)
- 1 g 1 g red pepper flakes (optional)
Nutrition facts
per serving
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
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the cauliflower wedges on a sheet pan. Toss with 2 tablespoons (30 ml) olive oil, smoked paprika, 1/2 teaspoon ground cumin, garlic powder, 1 teaspoon salt, and black pepper, coating all sides well.
- 2
Roast the cauliflower for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until browned around the edges and tender in the center.
- 3
Meanwhile, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic, the remaining 1/2 teaspoon ground cumin, and the red pepper flakes if using, and cook 30 seconds more.
- 4
Add the cooked brown rice, cooked lentils, vegetable broth, and 1/4 teaspoon salt. Cook for 4 to 5 minutes, stirring, until the mixture is hot, flavorful, and just slightly loose. Adjust with more salt and black pepper if needed.
- 5
For the green sauce, add the toasted almonds, fresh parsley, lemon zest, lemon juice, 1 tablespoon (15 ml) olive oil, water, and a pinch of salt to a blender or food processor. Blend until thick but pourable; add a little more water if you want a looser sauce.
- 6
Spoon the lentil rice onto each plate. Top with one or two wedges of roasted cauliflower and finish with the almond lemon green sauce. Add a little more black pepper on top if desired.
- 7
For deeper color, you can return the roasted cauliflower to the oven for 2 to 3 extra minutes at 230 °C / 450 °F just before serving to intensify browning.
Chef tips
If your rice is freshly cooked, spread it on a tray for a few minutes to release steam before sautéing; this gives it better texture. Lightly toasting the almonds greatly improves the sauce.
Substitutions
You can swap the brown rice for cooked white rice or cooked quinoa. Parsley can be replaced with cilantro for a fresher profile. If you do not have almonds, use cashews or sunflower seeds, keeping allergen changes in mind.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori 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
Illustrative imageT-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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