This Roasted Cauliflower with Mustard Lentils is a beautifully balanced, plant-based dish that combines rich flavors with powerful health benefits. The hearty roasted cauliflower steaks, seasoned with za’atar, cumin, and garlic, deliver a warm, aromatic taste and satisfying texture, while the mustard-infused lentils add a layer of depth and protein that makes this meal both filling and nutritious. And if you’ve never tried za’atar seasoning, today is the day you have to try it.
The creamy tahini sauce adds a smooth, nutty flavor that ties everything together. To top it off, a sprinkle of fresh pomegranate seeds brings a pop of color and sweetness, along with a healthy dose of antioxidants. Every bite of this dish supports a nutrient-dense, plant-based diet that’s not only kind to the body but also nourishing for the mind and spirit.
From a nutrition standpoint, this is a high potassium dish. The breakdown of potassium is included below to help you tailor the dish to your specific potassium needs.
Dr. Blake’s Top Tip: Adding lentils to your diet once a week is a great way to incorporate a high fiber, plant based protein source into your regular routine. Your heart, brain, gut, kidneys, and wallet will thank you.
- Yield: 4 servings 1x
Ingredients
1 large cauliflower, halved and cut into large slices lengthwise
2 tbsp olive oil
1 tsp honey
1 tsp za’atar
1/2 tsp cumin powder
1/2 tsp garlic powder
1 cup dried lentils
1 tbsp Dijon mustard
1/2 bunch of parsley, chopped
Salt and pepper
3 tbsp tahini
1/2 lemon, juice
1 garlic cloves
1 tsp agave syrup
1/4 cup water
Pinch of salt and pepper
1/2 pomegranate
1/2 bunch of parsley, chopped
Instructions
- Preheat oven to 350ºF.
- Mix together the olive oil, honey, za’atar, cumin and garlic powder in a medium bowl.
- Place the slices of cauliflower on a baking sheet covered with baking paper. Brush the pieces of cauliflower with the oil and za’atar mixture using a kitchen brush. Bake for 30 to 40 minutes in the oven.
- Cook the lentils according to the package instructions. Once cooked, mix them with the chopped parsley, mustard, salt and pepper.
- In a separate small bowl, mix the tahini with the juice of half a lemon, a crushed garlic clove, agave syrup, salt, pepper and water. Mix well.
- To serve, plate the lentils and top with the roasted cauliflower steak, the tahini sauce, and finish with a little chopped parsley and pomegranate seeds.
Notes
Potassium Sources:
325mg K+ 1 cup dried lentils
240mg K+ 1 large cauliflower, halved and cut into large slices lengthwise
83mg K+ 1/2 pomegranate
52mg K+ 3 tbsp tahini
