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Citrus Roasted Cauliflower & Lentil Bowls

This dish is rich in filling protein and packed with flavor, plus it’s super easy! Perfect for a busy weeknight meal or lunch prep for the week.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: lunch
Cuisine: American
Keyword: lentil and cauliflower, lentil bowl, roasted cauliflower
Servings: 4 bowls
Calories: 369kcal
Author: Jen Pinkston


  • 1 Cauliflower head chopped evenly
  • 2 Fennel stalks chopped
  • 1 can Chickpeas
  • 1 cup Green lentils cooked (I like to use this method or this method)
  • 4-6 cups arugula/mixed greens/spinach pick your fav or mix and match as you like
  • Optional toppings: minced red onion baby tomatoes, squeeze of lemon


  • 2 tablespoon oil grapeseed or avocado
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • 1 teaspoon cumin
  • ¼ teaspoon curry powder
  • teaspoon cayenne optional
  • 1 teaspoon salt


  • ¼ c tahini
  • 3 tablespoon fresh lemon juice
  • 1 large garlic clove minced (~1 tsp)
  • 1 tablespoon fresh dill
  • 1 teaspoon coconut aminos or soy sauce
  • 1 teaspoon honey or maple syrup
  • Pinch of salt
  • 4-6 tablespoon water to desired consistency


  • Set oven to 400 degrees and cook lentils. Line 2 baking sheets with parchment paper.
  • Drain and rinse chickpeas spread over half one baking sheet and sprinkle with chili powder.
  • Chop cauliflower and place on the other half of the baking sheet
  • Chop fennel and spread evenly over the other baking sheet.
  • Combine coriander, turmeric, cumin, curry powder, and cayenne. Drizzle oil over cauliflower and fennel then evenly cover with spice mix.
  • Spread salt evenly over all baking sheets.
  • Roast for 30 minutes. Pull out fennel early if getting too browned.
  • While baking, whisk all ingredients for dressing together.
  • Combine all ingredients in bowls and drizzle with dressing.


Calories: 369kcal | Carbohydrates: 42g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Sodium: 756mg | Potassium: 1078mg | Fiber: 18g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 81mg | Calcium: 120mg | Iron: 6mg