Cauliflower with lentil puree

Ingredients for 3 servings:

• 400 g lentils, red
• 200 g yogurt
• 2 tsp sesame paste
• 1 tsp lemon juice
• 1 tsp harissa paste or a similarly hot chili sauce, e.g. sriracha sauce
• Salt
• 1 tsp, levelled pepper, black
• 1 tsp, leveled coriander powder
• 1 tsp, leveled cumin
• 1 tbsp sesame oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• salt and pepper
• 1 large head of cauliflower
• 1 tsp sesame oil
• 1 pinch of salt
• 50 g sesame seeds

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

simple and vegetarian

First, wash the cauliflower and rub or mix the florets with a teaspoon of sesame oil and a pinch of salt. Then, place them on a baking sheet and bake in the oven at 180-200 degrees Celsius (top/bottom heat) for 20 minutes. Meanwhile, cook the red lentils in a pot for 20 minutes. Briefly bring the dressing made from sesame oil, balsamic vinegar, and maple syrup to a simmer in a small pot or pan and remove from the heat immediately. Season the dressing with salt and pepper to taste. Mix the cooked lentils with the yogurt, sesame paste, lemon juice, harissa paste, salt, pepper, coriander, and cumin and puree. Briefly toast the sesame seeds in a pan over medium-high heat. To serve, spread the lentil puree evenly on a plate, arrange the cauliflower florets on top of the puree, then drizzle generously with the dressing and sprinkle with the toasted sesame seeds.