Roasted Cauliflower, Lentil Tabbouleh and Cumin Yoghurt

Prep Time:

Cook Time:

Serves:

Level:

Easy

Ingredients

1/2 cauliflower, roughly chopped

1/2 red onion, sliced

1/2 tsp of ground turmeric

1/2 tsp of ground cumin

Pinch of sea salt

Olive oil

Cumin Yoghurt

1/4 cup of coconut yoghurt

1 tbsp of tahini

1/2 tsp of ground cumin

Zest and juice of 1 lemon

Pinch of sea salt

2 tbsp of water to loosen

Lentil Tabbouleh

1 can of lentils, drained and rinsed

Handful of kale or spinach leaves, finely chopped

Handful of fresh herbs, roughly chopped

2 tbsp of olive oil

1 tbsp apple cider vinegar

1 clove of garlic, minced

1/4 cup sun dried tomatoes, roughly chopped

1/4 cup flaked toasted almonds

Pre heat the oven to 400 F (200 C)

Place the cauliflower, red onion, turmeric, cumin and salt on the baking tray. Drizzle with oil and toss to combine. Roast for 20 minutes.

Remove from the oven and allow to cool slightly.

For the Cumin Yoghurt, place all the ingredients in a cup and mix to combine. Set aside.

For the Lentil tabbouleh, place all the ingredients in a medium bowl and gently toss to combine.

To serve, use one large flat platter or divide between plates.

Start with a layer of cauliflower, followed by some Lentil Tabbouleh and some cumin Yoghurt, Repeat for another 1/2 layers.