This Roasted Cauliflower Bowl with Beet Hummus and Lentils is a nourishing, Mediterranean-inspired dish that celebrates texture, color, and vibrant plant-based flavor. With golden, spice-roasted cauliflower, earthy beet hummus, refreshing lentil salad, wild garlic pesto, and a creamy yogurt-chive sauce, this bowl offers a nutrient-rich and satisfying vegetarian experience. Finished with toasted pine nuts and fresh mint, it’s both hearty and refreshing—perfect for a wholesome lunch or dinner.
Why You’ll Love This Recipe
- Packed with fiber, plant-based protein, and essential vitamins
- Stunning presentation with layers of color and texture
- A complete vegetarian meal—hearty, balanced, and flavorful
- Naturally gluten-free and customizable for dietary needs
- Ideal for meal prep, make-ahead lunches, or casual entertaining
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the roasted cauliflower:
- Cauliflower, cut into florets
- Olive oil
- Ground turmeric
- Cumin
- Salt and pepper
For the beet hummus:
- Cooked beet
- Chickpeas, drained
- Garlic clove
- Tahini
- Lemon juice
- Salt
For the lentil salad:
- Cooked green or red lentils
- Red bell pepper, diced
- Olive oil
- Lemon juice
- Salt and pepper
For the wild garlic pesto:
- Wild garlic leaves (or substitute with basil or arugula)
- Pine nuts
- Olive oil
- Grated Parmesan (optional)
- Salt
For the yogurt sauce:
- Greek yogurt
- Garlic, grated
- Fresh chives, finely chopped
- Salt
Extras:
- Fresh mint leaves
- Toasted pine nuts
Directions
- Roast the Cauliflower:
Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, turmeric, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and slightly crisp at the edges. - Prepare the Beet Hummus:
In a food processor, blend the cooked beet, chickpeas, garlic, tahini, lemon juice, and salt until smooth and creamy. Taste and adjust seasoning as needed. - Make the Lentil Salad:
In a bowl, combine cooked lentils with diced red bell pepper, olive oil, lemon juice, salt, and pepper. Stir and set aside. - Blend the Wild Garlic Pesto:
Combine wild garlic, pine nuts, olive oil, Parmesan (if using), and salt in a food processor. Blend until smooth, scraping the sides as needed. - Mix the Yogurt Sauce:
In a small bowl, stir together the Greek yogurt, grated garlic, chopped chives, and salt until well combined. - Assemble the Bowl:
On each serving plate or bowl, spread a generous spoonful of beet hummus. Top with roasted cauliflower, a scoop of lentil salad, dollops of wild garlic pesto, and the yogurt sauce. Garnish with fresh mint leaves and toasted pine nuts. Serve immediately.
Servings and timing
Servings: 2
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories per Serving: Approximately 420 kcal
Variations
- Vegan Version: Omit yogurt or use plant-based yogurt and skip Parmesan in pesto
- Add Grains: Serve over quinoa or bulgur for added heartiness
- Switch the Protein: Use chickpea salad or tofu cubes instead of lentils
- Change the Sauce: Swap garlic yogurt for a tahini-lemon dressing for a nutty finish
- Herb Alternatives: Use parsley or basil in place of mint for a different aromatic touch
Storage/Reheating
Storage:
- Store each component separately in airtight containers for up to 3 days in the refrigerator.
Reheating:
- Reheat the roasted cauliflower in an oven or skillet until warm.
- Lentil salad and sauces are best served cold or at room temperature.
FAQs
Can I use canned lentils for this recipe?
Yes, canned lentils are convenient and work well. Rinse and drain them before using.
What if I don’t have wild garlic?
You can substitute with fresh basil, arugula, or parsley for a similar pesto flavor.
Is this bowl served hot or cold?
It’s best enjoyed warm or at room temperature, with warm cauliflower and chilled sauces for contrast.
Can I make beet hummus ahead of time?
Absolutely. Beet hummus can be made 2–3 days in advance and stored in the refrigerator.
What can I use instead of pine nuts?
Sunflower seeds, walnuts, or almonds are great alternatives in the pesto and as garnish.
Is this bowl filling enough for dinner?
Yes, it includes protein, fiber, and healthy fats, making it a well-rounded meal.
Can I meal prep this recipe?
Yes, prepare all components ahead of time and assemble just before serving for maximum freshness.
Do I need to peel the beet?
Yes, peel the beet after boiling or roasting it. The skin should come off easily once cooked.
Can I roast the cauliflower in an air fryer?
Yes, air fry at 375°F (190°C) for about 15–20 minutes, shaking halfway through.
What’s the best yogurt for the sauce?
Use full-fat Greek yogurt for a rich, creamy texture that balances the bold flavors of the dish.
Conclusion
This Roasted Cauliflower Bowl with Beet Hummus and Lentils is a vibrant, plant-forward dish that delivers both nutrition and flavor. Each element—from the spiced cauliflower to the creamy hummus and herbaceous sauces—contributes to a beautifully balanced, Mediterranean-inspired meal. Whether you’re looking for a wholesome weeknight dinner or an impressive vegetarian offering for guests, this bowl is sure to satisfy and delight.
Print
Roasted Cauliflower Bowl with Beet Hummus & Lentils
- Total Time: 50 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This Roasted Cauliflower Bowl with beet hummus and lentils is a colorful, plant-powered dish packed with Mediterranean flavor. Featuring creamy yogurt sauce, vibrant wild garlic pesto, and protein-rich lentils, it’s the perfect vegetarian power plate for a wholesome and delicious meal. #roastedcauliflower
Ingredients
For the roasted cauliflower:
-
1 small head cauliflower, chopped into florets
-
1 tbsp olive oil
-
1/2 tsp ground turmeric
-
1/2 tsp ground cumin
-
Salt and pepper, to taste
For the beet hummus:
-
1 small cooked beet
-
1 can chickpeas, drained
-
1 garlic clove
-
2 tbsp tahini
-
2 tbsp lemon juice
-
Salt, to taste
For the lentil salad:
-
1 cup cooked green or red lentils
-
1/4 cup diced red bell pepper
-
1 tbsp olive oil
-
1 tbsp lemon juice
-
Salt and pepper, to taste
For the wild garlic pesto:
-
1 cup wild garlic leaves (or substitute fresh basil)
-
1/4 cup pine nuts
-
1/4 cup olive oil
-
2 tbsp grated Parmesan (optional)
-
Salt, to taste
For the yogurt sauce:
-
1/2 cup Greek yogurt
-
1 small garlic clove, grated
-
1 tbsp finely chopped fresh chives
-
Salt, to taste
Extras:
-
Pine nuts and fresh mint, for garnish
Instructions
1. Roast the cauliflower:
-
Preheat oven to 400°F (200°C).
-
Toss cauliflower with olive oil, turmeric, cumin, salt, and pepper.
-
Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
2. Prepare beet hummus:
-
In a food processor, blend beet, chickpeas, garlic, tahini, lemon juice, and salt until smooth and creamy. Set aside.
3. Make the lentil salad:
-
In a bowl, mix cooked lentils with red bell pepper, olive oil, lemon juice, salt, and pepper.
4. Blend the wild garlic pesto:
-
In a food processor, combine wild garlic, pine nuts, olive oil, Parmesan (if using), and salt. Pulse until smooth.
5. Make yogurt sauce:
-
Mix Greek yogurt with grated garlic and chives. Season with salt to taste.
6. Assemble the bowl:
-
On a plate or shallow bowl, spread a layer of beet hummus.
-
Add roasted cauliflower, a scoop of lentil salad, dollops of pesto and yogurt sauce.
-
Garnish with toasted pine nuts and fresh mint. Serve immediately.
Notes
-
Substitute regular hummus if beet isn’t available.
-
Add avocado slices or pickled onions for extra texture.
-
Vegan option: Skip yogurt or use a plant-based alternative and omit Parmesan in pesto.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Bowl
- Method: Roasting, Blending
- Cuisine: Mediterranean-Inspired, Vegetarian
