Lentil Cauliflower Bowl

Instructions

1. Prepare Lentils and Rice

   3 min hands-on30 min waiting

   • Rinse lentils under cold water.
   • Combine lentils with water in a pot and bring to a boil.
   • Simmer covered for 15 minutes.
   • Add rice and vegetable broth, stir, and cook until tender and liquid is absorbed.
   • Drizzle with olive oil, season with salt and pepper, and toss.

2. Roast Cauliflower

   3 min hands-on25 min waiting

   • Trim cauliflower into florets and slice stem.
   • Toss with olive oil, salt, pepper, and optional spices.
   • Spread on a baking tray and roast at 180°C until golden, or air-fry at 190°C.

3. Crisp Cauliflower Leaves

   2 min hands-on10 min waiting

   • Separate stems from leaves and chop leaves.
   • Toss leaves with olive oil, salt, and pepper.
   • Air-fry at 180°C or bake until crispy.

4. Prepare Tahini Sauce

   2 min hands-on

   • Combine tahini with cold water, whisking to a smooth consistency.
   • Stir in hot pepper sauce, salt, and pepper.

5. Assemble the Dish

   3 min hands-on

   • Spread rice and lentil mixture on a plate.
   • Layer roasted cauliflower and crispy leaves on top.
   • Drizzle with tahini sauce.
   • Sprinkle with pomegranate seeds and optional lemon juice.

6. For Meal Prep

   2 min hands-on

   • Store lentil-rice mixture and cauliflower in containers.
   • Keep tahini sauce separate and garnish with pomegranate seeds before serving.
   • Cooking tips:
   • For extra umami, add smoked paprika or cumin to the lentil-rice mixture.
   • Ensure cauliflower is evenly coated in oil and spices before roasting.
   • Use ice-cold water for a smoother tahini sauce.
   • Consider adding toasted sesame seeds or nuts for a crunchy topping.