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Lunch recipe · from the recipe book

Spiced Lentil and Roasted Cauliflower Rice Bowls

Warm cumin-spiced brown lentils and caramelized roasted cauliflower over fluffy rice, finished with a creamy, garlicky lemon-tahini drizzle and crisp parsley.

Spiced Lentil and Roasted Cauliflower Rice Bowls

Ingredients

  • 1 cup200 gLong-grain white rice, dryrinsed
  • ¾ cup160 gBrown or green lentils, dryrinsed and picked over
  • 4½ cups1,060 gWater
  • 4⅔ cups florets500 gCauliflowercut into bite-size florets
  • 1 medium110 gRed onioncut into thin wedges
  • 2 tbsp30 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp2 gGround turmeric
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup70 gTahini
  • 1 lemon, juiced50 gLemon juice
  • 2 cloves6 gGarlicfinely grated
  • 2 cups sliced200 gCucumberdiced
  • ⅓ cup chopped20 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the cauliflower and red onion on the pan with half the olive oil, half the cumin, the paprika, the turmeric, half the salt and the black pepper. Roast 25 to 30 minutes, stirring once, until browned at the edges.
  3. Meanwhile, bring the rice, 400 g of the water and a quarter of the salt to a boil in a saucepan, cover, reduce to low and cook 15 minutes; rest off the heat, covered, 10 minutes, then fluff.
  4. In a second pot, simmer the lentils in 600 g of the water for 20 to 25 minutes until tender but holding their shape; drain well.
  5. Stir the remaining olive oil, remaining cumin and the remaining quarter of the salt into the warm lentils.
  6. Make the tahini sauce: whisk the tahini, lemon juice and garlic, then whisk in the remaining 60 g water a little at a time until smooth and pourable.
  7. Divide the rice among four bowls and top with the lentils, roasted cauliflower and onion, and the cucumber.
  8. Drizzle each bowl with the tahini sauce and scatter with the parsley.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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