Whole Roasted Cauliflower with Lentil Salad

I am a lover of breakfast. That is a true and simple fact. It is hands down my favourite, and most creative, meal of the day. Naturally, because of my love for breakfast, I tend to lean mostly towards developing breakfast recipes and posting about my breakfasts. The truth is my other meals are just as good as my breakfasts, but for whatever reason I am either too lazy to write down the recipes or to photograph the finished product therefore resulting in no new lunch and dinner posts. I have decided that that should change. It is now my mission to bring to you more main course styled recipes to satisfy all the dinner lovers out there.

For the last few days it has been HOT. I mean stay inside and stand by an air vent kind of hot. Funnily enough though, my house is a literal icebox so despite the external heat I am freezing to death in here. I kid you not I spent the whole weekend wearing wool socks and a sweatshirt while doing my work at the kitchen table.

Tonight I wanted something simple and warm, but still refreshing for dinner. I am a fan of roasted veggies because they are so versatile and delicious. You can jazz them up in about a million ways and they make wonderful leftovers to through into salads or to dip into some creamy dreamy hummus. This evening I opted for a whole roasted cauliflower to cut down on prep time. Roasting cauliflower whole is quite easy. Really all you have to do is cover it in oil, season it then bake in at a high temperature for about 45 min. Serve that up with some salad and maybe some sauce and voila dinner is served.

I went for a Middle Eastern style flavour with this cauliflower and we pretty pleased by how it turned out. Served along side the lentil salad it was a perfectly balanced early summer dinner.




Whole Roasted Cauliflower with Lentil Salad

Serves 4

For the Cauliflower

1 head cauliflower

1/4 cup olive oil

1 teaspoon sumac

1 teaspoon cumin

1/2 teaspoon dried thyme leaves

1/2 teaspoon coriander

1/4 teaspoon cinnamon

1/2 teaspoon sea salt


For the Lentil Salad

1/4 cup beluga lentils

2 large handfuls mixed greens

1 avocado, peeled and chopped

1 tablespoon dried currants

1/2 cup cucumber, chopped

For the Dressing

2 tablespoons olive oil

2 teaspoons white wine vinegar

1 tablespoon tahini

3/4 teaspoon honey

1/4 teaspoon ground cloves

1/4 teaspoon cinnamon

1/2 teaspoon cumin

1/2 teaspoon coriander

Pinch of cayenne pepper

salt and pepper, to taste



Preheat the oven to 450Β°F. Place the cauliflower head in a snug baking dish. Drizzle with olive oil then rub the spices on until the cauliflower is thoroughly covered. Bake for 45 min or until tender.

Meanwhile, rinse the lentils then transfer to a small pot. Cover with 2 cups of water or broth and bring to a boil. Reduce heat and simmer for 20-25 min or until lentils are tender.

In a small jar or bowl combine the dressing ingredients and mix well. Chop the veg and toss with all the salad ingredients.

Serve with hummus or other dip of choice.






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