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

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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