Roasted Cauliflower with Cumin-Spiced Lentils & Quinoa

vegan, Gluten-Free, Soy-Free



Roasted Cauliflower

½ head of cauliflower washed
2 tablespoons of melted coconut oil
½ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon fine sea salt
Pinch of cayenne or black pepper

Cumin-Spiced Lentils & Quinoa

½ cup green lentils (washed and soaked overnight for better digestion)
1/3 cup Quinoa (washed and soaked overnight for better digestion)
1 sweet onion (sliced)
2 cloves of garlic (finely chopped)
2 tablespoons coconut oil
½ to ¾ of a lemon juiced (depending on size)
¼ teaspoon cumin
Pinch of cayenne or black pepper
Pinch of fine sea salt
1/3 cup chopped fresh cilantro or parsley (mix into lentils and for garnish)


  1. Preheat oven to 400°F / 200°C
  2. Cut cauliflower into slices and leaving them fairly large so they don’t overcook.
  3. Toss them in melted coconut oil, cumin, turmeric, salt and pepper in an 8” x 8” baking dish. Roast for 25-30 minutes, cauliflower should be tender.
  4. Meanwhile, rinse and drain the Quinoa. Bring 1 ½ cups of water to a boil in a small saucepan and then add Quinoa and stir. Bring back to a boil, cover and cook for about 15 minutes.
  5. Rinse and drain lentils. Put them in another saucepan, add enough water to cover the lentils, and bring to a boil. Then reduce heat and simmer uncovered until tender, about 20 minutes.
  6. Heat coconut oil in a large saucepan over medium heat. Add the cumin and pepper. Cook until fragrant, about 3 minutes. Add in the sliced onion and garlic, stir often, until slightly crispy, about 10-15 minutes. Turn heat to low. Add the cooked quinoa and lentils then stir to combine. Add lemon juice and half of the chopped cilantro and stir.
  7. To serve, divide the lentil-quinoa mixture, as well as the cauliflower pieces, amongst 2 plates. Sprinkle with leftover cilantro, pinch of pepper and a squeeze of any leftover lemon juice. Serve warm.