A vibrant, nutrient-packed dish featuring caramelized roasted cauliflower, earthy lentils, and silky sweet potato purée. Topped with herbs, cranberries, and nuts, this elegant plant-based meal is ideal for fall dinners, holiday gatherings, or any occasion that calls for a beautiful and nourishing centerpiece.
Why You’ll Love This Recipe
- Visually stunning: Perfect for impressing guests with a beautiful plate presentation.
- Flavor-rich: A blend of roasted, sweet, and savory notes in every bite.
- Nutrient-dense: High in fiber, plant protein, and vitamins.
- Fully plant-based: A satisfying vegan option without sacrificing taste.
- Versatile: Serve as a main or a hearty side dish.
- Festive and seasonal: A great fit for autumn or winter menus.
- Balanced meal: Includes protein, complex carbs, and healthy fats.
- Customizable toppings: Adjust herbs and garnishes to suit your taste.
- Meal prep friendly: Components can be made ahead and assembled before serving.
- Comforting and hearty: Ideal for cooler weather and cozy evenings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- cauliflower, cut into steaks or large florets
- olive oil
- garlic powder
- salt and pepper to taste
- brown or green lentils, rinsed
- water or vegetable broth
- sweet potatoes, peeled and cubed
- coconut milk or plant milk
- maple syrup
- cinnamon
- dried cranberries
- pine nuts or chopped pistachios
- fresh dill or parsley for garnish
Directions
- Preheat oven to 400°F (200°C). Toss the cauliflower with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until golden and tender.
- While the cauliflower roasts, combine lentils and water or broth in a pot. Bring to a boil, reduce heat, and simmer for 20–25 minutes until tender. Drain and season with salt.
- Steam or boil the sweet potatoes until soft, about 15 minutes. Drain and blend with coconut milk, maple syrup, cinnamon, salt, and pepper until smooth.
- To serve, spread a generous amount of sweet potato purée onto each plate. Spoon lentils on top, and arrange roasted cauliflower on the side.
- Garnish with dried cranberries, pine nuts or pistachios, and fresh herbs. Serve warm.
Servings and timing
Servings: 4
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
- Add spice: Sprinkle cauliflower with smoked paprika or cayenne for added heat.
- Switch legumes: Use beluga lentils or chickpeas for variation.
- Different purée base: Substitute sweet potato with pumpkin or butternut squash.
- Nut-free: Omit the nuts or use toasted seeds instead for crunch.
- Make it a bowl: Serve all components over a bed of greens or grains.
- Boost protein: Top with tofu or tempeh for an extra protein-rich meal.
Storage/Reheating
Storage: Store each component (cauliflower, lentils, purée) separately in airtight containers in the refrigerator for up to 4 days.
Freezing: Sweet potato purée and lentils freeze well. Cauliflower is best fresh but can be frozen and reheated in the oven.
Reheating: Reheat in the microwave or on the stovetop until warmed through. Reheat cauliflower in the oven or air fryer for best texture.
FAQs
Can I use canned lentils?
Yes, canned lentils can save time. Be sure to drain and rinse them before use.
Can I prepare the components in advance?
Absolutely. Each component can be made ahead and stored, then assembled before serving.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I use regular milk instead of plant milk?
Yes, but the recipe will no longer be vegan. A neutral milk is best to maintain the flavor balance.
What can I substitute for maple syrup?
Agave nectar or a small amount of brown sugar can be used instead.
Can I roast the sweet potatoes instead of boiling?
Yes, roasting will give a deeper flavor. Just make sure they’re soft enough to purée smoothly.
How do I make this recipe oil-free?
Roast the cauliflower on parchment paper without oil, and use a splash of broth when blending the purée.
What herbs work best for garnish?
Fresh dill, parsley, or even thyme complement the dish beautifully.
Can I serve this cold?
While it’s best warm, you can serve it at room temperature for a salad-like presentation.
Is this recipe suitable for kids?
Yes, the sweet flavors and creamy texture are appealing to children, especially if you reduce any added spices.
Conclusion
Roasted Cauliflower with Lentils & Sweet Potato Purée is a refined yet approachable plant-based dish that combines texture, flavor, and nutrition in every bite. Whether you’re planning a festive dinner or looking for a wholesome weeknight meal, this recipe delivers both elegance and satisfaction. With vibrant components and a variety of ways to adapt it, it’s sure to become a staple in your seasonal cooking repertoire.
Print
Roasted Cauliflower with Lentils & Sweet Potato Purée
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Boiling, Blending
- Cuisine: Fusion
- Diet: Vegan
Description
A vibrant, nutrient-packed dish featuring caramelized roasted cauliflower, earthy lentils, and silky sweet potato purée. Topped with herbs, cranberries, and nuts, this is an elegant plant-based meal for fall or holiday gatherings.
Ingredients
- 1 large head of cauliflower, cut into steaks or large florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup brown or green lentils, rinsed
- 3 cups water or vegetable broth
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup coconut milk or plant milk
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/4 cup dried cranberries
- 2 tablespoons pine nuts or chopped pistachios
- Fresh dill or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping once, until golden and tender.
- While the cauliflower roasts, cook lentils in water or broth. Bring to a boil, reduce heat, and simmer for 20–25 minutes until tender. Drain and season with salt.
- Steam or boil sweet potatoes until soft, about 15 minutes. Drain and blend with coconut milk, maple syrup, cinnamon, salt, and pepper until smooth.
- On each plate, spoon a generous amount of sweet potato purée, top with lentils, and arrange roasted cauliflower on the side.
- Garnish with dried cranberries, pine nuts, and fresh herbs. Serve warm.
Notes
- Use pre-cut cauliflower to save prep time.
- Swap maple syrup with agave for a different sweetness profile.
- Can be made ahead and reheated for easy serving.
- Great as a centerpiece for vegan holiday meals.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
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