Charred Cauliflower, Lentils & Tahini
Charred cauliflower over warm lentils, with roast tomatoes and tahini.
Charred cauliflower over warm lentils, with roast tomatoes and tahini.
Written for 4 main-course portions
Ingredients
Serves 4
- Cauliflower, cut into thick wedges800 g
- Cooked green lentils400 g
- Cherry tomatoes200 g
- Olive oil35 ml
- Ground cumin4 g
- Lemon & Tahini Dressing120 ml
- Parsley20 g
- Salt3 g
Method
Brush cauliflower with approximately two thirds of the oil, cumin and salt and roast at 220°C for 25 to 30 minutes until browned and tender at the core.
Roast tomatoes alongside for the final 12 minutes.
Warm lentils with remaining oil and a splash of water, then stir in parsley.
Spoon lentils onto plates, add cauliflower and tomatoes, and finish with tahini dressing.
Chef’s notes
- Keep the core attached so each wedge remains intact; roast loose florets alongside.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.
Allergens and diet
Sesame.
Vegan
Last refined · October 2026