Ingredients:

  • 1 large head cauliflower, cut into florets (approx. 800g/28 oz)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons harissa paste (30 ml)
  • 1 teaspoon cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • Fresh cilantro or parsley, chopped
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 150g/5 oz)
  • 2 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed (approx. 200g/7 oz)
  • 4 cups vegetable broth (950 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice (15 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, harissa paste, cumin, smoked paprika, and salt. Spread in a single layer on the baking sheet.
  2. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
  3. While the cauliflower roasts, heat olive oil in a large saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  4. Add rinsed lentils, vegetable broth, smoked paprika, cumin, cayenne pepper (if using), and bay leaf to the saucepan. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until lentils are tender.
  5. Remove bay leaf. Season lentils with salt, pepper, and lemon juice.
  6. Spoon smoky lentils into bowls and top with harissa roasted cauliflower. Garnish with fresh cilantro or parsley.