Lunch / Dinner
Lentil Tabbouleh & Roasted Cauliflower with Harissa Hummus
For a hearty vegetarian meal full of flavor and texture, try this Lentil Tabbouleh & Roasted Cauliflower with Harissa Hummus. Simplified with store-bought red pepper hummus and spicy harissa, this can be made quickly (less than 40 minutes) for lunch or dinner.
FOR THE TABBOULEH, HEAT:
MEANWHILE, FOR THE CAULIFLOWER, TOSS:
FOR THE HUMMUS, STIR:
Test Kitchen Tip
Look for harissa paste in the international section of your grocery store, or at a Middle Eastern market.
Preheat oven to 425° with a baking sheet inside.
For the tabbouleh, heat broth in saucepan to a boil over high. Stir in lentils, reduce heat to medium-low, and simmer, partially covered, until tender, 20 minutes; season with salt and pepper. Transfer lentils to a baking sheet; chill.
Combine lentils, cucumber, parsley, feta, chives, pistachios, lemon juice, and onion in a bowl; season with salt and pepper. For a prettier presentation, cut two “steaks” from a head of cauliflower before tossing with oil and roasting.
Meanwhile, for the cauliflower, toss cauliflower with oil and generously season with salt and pepper; transfer to preheated baking sheet. Roast cauliflower until fork-tender, about 20 minutes, stirring halfway through.
For the hummus, stir together hummus, harissa, and garlic.
Divide hummus between two plates; top with tabbouleh and cauliflower, then drizzle with oil.
For a prettier presentation, cut two “steaks” from a head of cauliflower before tossing with oil and roasting.
% Daily Value*
Total Fat 39g 60%
Saturated Fat 8g 40%
Cholesterol 25mg 8%
Sodium 942mg 39%
Carbs 45g 15%
*Percent Daily Values are based on a 2,000 calorie diet.