Roasted Cauliflower with Caramelized Onions, Lentils & Lemon Tahini Sauce

My love for cauliflower is insatiable. It wasn’t enough that I have recipes for a copy cat True Food Kitchen charred cauliflower, cauliflower piccata, a cheesy creamy cauliflower rice with bacon, caramelized cilantro tahini cauliflower anddddd BBQ chicken cauliflower bites on my blog already.


Now, new to the line-up is a recipe for Roasted Cauliflower with Caramelized Onions and Lentils with a Lemon Tahini Sauce, sprinkled with toasted pine nuts and fresh parsley. It was inspired by the cauliflower dish at Pita Jungle, one of my favorite restaurants in Arizona.

INGREDIENTS:

  • 1 head of cauliflower

  • 1 onion

  • ½ cup lentils (I use the pre-cooked ones from Trader Joe’s)

  • ¼ cup pine nuts

  • Fresh parsley

  • Olive oil

  • Salt & pepper

    For the Lemon Tahini sauce:

  • 2 garlic cloves, minced

  • 1 lemon, juiced

  • ¼ cup tahini

  • salt & pepper

Instructions:

Prep by chopping the cauliflower into medium-sized pieces and set aside.

Next, chop the onion into long, thin pieces and add to a heated pan with olive oil and turn the heat to low. Let those onions caramelize for about 30 minutes and gently move them around every 5-10 minutes.

Add the lentils to another pan with olive oil and cook on low heat.

Now, get back over to the cauliflower and spray with olive oil and season with salt and pepper. Throw them in the air fryer at 400 degrees for 15 minutes. If you are using an oven, I’d suggest baking them at 425 degrees for 40 minutes, tossing halfway.

Now for the sauce, you’ll want to whisk together the minced garlic, lemon juice, tahini, salt & pepper. Slowly add in warm water until you get the desired consistency. After the onions are perfectly caramelized, the lentils are warm and the cauliflower is perfectly crispy, toss the three together in a bowl, and set aside.

Your next step will be adding the pine nuts to the same pan you caramelized the onions, putting the pan on the stove at low heat and tossing until they evenly brown up.

Finish by drizzling the lemon tahini sauce over top the cauliflower-lentil-onion mix, sprinkle with the toasted pine nuts and parsley.

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