Roasted Cauliflower with Red Lentils and Curry Sauce


Roasted Cauliflower with Red Lentils and Curry Sauce

August 15, 2017

  • Yields: 4 Servings


2 heads cauliflower, sliced into steaks

1 cup red lentils, rinsed

2 cups water

1 cup plain yogurt

2 cloves garlic, crushed

2 scallions, chopped

2 teaspoons curry powder

Salt to taste

2 cloves garlic, crushed

1/4 cup olive oil

1/2 cup parsley, chopped

1/2 cup basil, chopped



1Trim cauliflower bottom and cut into steaks, slicing from root end to top. Don't worry about losing florets - they will still be good! You should get 4 steaks and the rest florets from each head.

2Crush all garlic and chop herbs.

3Rinse lentils.

4Preheat oven to 400°F.


1Place cauliflower on parchment-lined baking sheet. Spray with olive oil and roast for 20 minutes until soft and edges are browned.

2Place lentils in pot with water and bring to boil. Simmer until lentils are al dente - about 5-8 minutes. Watch carefully - they will be ready when you can see a little tail emerge from the lentils.

3Remove from heat and drain - set aside.

4In a small sauce pot, start making the yogurt sauce. Sauté 2 cloves garlic, scallions until soft. Stir in curry powder and continue to cook until fragrant [about 1 minute.] Remove from heat and whisk in yogurt.

5Stir together remaining garlic, 1/2 cup of olive oil, and herbs. Season with salt.

6When cauliflower is done, place on plates with lentils and top with yogurt and herb mixture.

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