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Roasted Cauliflower with Cumin and Sesame Seeds Served with Lentils and Green Salad

30 min Lactose free Dinner Dairy freeHigh proteinLactose free
496
Calories
27g
Protein
18g
Fat
58g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 10 ml (2 tsp)
  • Rye bread - 40 g
  • Sesame seeds - 2 g (1 tsp)
  • Apple cider vinegar - 10 ml (2 tsp)
  • Cauliflower - 200 g
  • Green salad - 100 g
  • Lentils, cooked - 200 g

How to make:

  1. Preheat your oven to 400. Prepare the cauliflower by cutting it into florets and then blanch it in salted boiling water for 2 minutes
  2. Place the cauliflower in an oven dish and sprinkle over the sesame seeds and cumin seeds and drizzle over some olive oil
  3. Pour 1 tablespoon of water in the bottom of the roasting dish and place in the oven for 15 minutes. 3. Cook the lentils in water for 25 minutes or until cooked
  4. In a small bowl combine the olive oil and apple cider vinegar with a little salt and pepper
  5. Arrange the cauliflower, lentils and some green salad on a plate and drizzle over the dressing. Serve with slice of rye bread
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