Red Lentil and Cauliflower Patties with Warm Tahini Lemon Parsley Cream

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower and red onion on a baking tray, add 1 tablespoon olive oil, half of the salt, and a little black pepper. Toss well and roast for 25 minutes, stirring halfway through, until the cauliflower is golden and tender.

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   2. Meanwhile, cook the red lentils in a saucepan with enough water to cover them. Bring to a boil, reduce the heat, and cook for 10-12 minutes until tender but not falling apart. Drain very well and let them cool slightly so excess moisture evaporates.

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   3. Finely chop 2 garlic cloves. In a food processor or large bowl, combine the cooked lentils, roasted cauliflower, roasted onion, chopped garlic, ground oats, 2/3 of the parsley, zest from half the lemon, 1 tablespoon lemon juice, ground cumin, smoked paprika, ground coriander, the remaining salt, and a bit more black pepper. Pulse partially or mash until you get a moldable mixture with some texture; it should not be completely smooth.

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   4. Divide the mixture into 8 equal patties. If the mixture feels too soft, let it rest for 5 minutes so the oats absorb some moisture.

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   5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes per side until golden and firm. Work in batches if needed, adding the remaining oil little by little to prevent sticking.

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   6. For the warm cream, grate or finely mince the remaining garlic clove. In a small saucepan over very low heat, combine the tahini, water, juice from the other half of the lemon, maple syrup, the remaining garlic, and the rest of the parsley. Stir for 2-3 minutes until smooth and warm; do not let it boil. Add more water if you want a thinner sauce.

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

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   8. Serve 2 patties per portion with the warm cream spooned over or on the side. Finish with the toasted pumpkin seeds and, if desired, a little more black pepper and a few extra drops of lemon juice.