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

Units Scale

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

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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