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Roasted Cauliflower with Lentils and Carrot Ginger Purée

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A hearty, plant-based dish featuring roasted cauliflower steaks, savory lentils, and a velvety carrot-ginger purée, all topped with fresh herbs, pistachios, and tart cranberries for a vibrant, nourishing meal.

Ingredients

Scale
  • 1 large head cauliflower, cut into thick slices or “steaks”
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 cup dry brown or green lentils
  • 3 cups vegetable broth
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • Salt to taste
  • 4 large carrots, peeled and chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh ginger, minced
  • 1/2 cup coconut milk
  • Salt to taste
  • Chopped pistachios (optional)
  • Dried cranberries (optional)
  • Fresh dill or parsley (optional)
  • Pine nuts (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place cauliflower steaks on a baking sheet, drizzle with olive oil, and season with garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and tender.
  3. In a saucepan, combine lentils, vegetable broth, minced garlic, and cumin. Bring to a boil, then reduce heat and simmer for 25 minutes or until tender. Drain excess liquid and season with salt.
  4. In another pot, heat olive oil and sauté carrots and ginger for 5 minutes. Add a splash of water, cover, and cook until soft (10–12 minutes).
  5. Blend the carrot mixture with coconut milk until smooth and creamy. Add salt to taste.
  6. To plate, spread a generous spoonful of carrot ginger purée on each plate. Top with lentils, roasted cauliflower, and your choice of toppings. Serve warm.

Notes

  • Use pre-cooked lentils to save time.
  • Carrot purée can be made ahead and refrigerated for up to 3 days.
  • Customize toppings for added crunch or sweetness.

Nutrition

Keywords: roasted cauliflower, lentils, carrot purée, vegan main dish, healthy dinner, plant-based meal

Find it online: https://epicrecipebox.com/roasted-cauliflower-with-lentils-and-carrot-ginger-puree/