Roasted Harissa Cauliflower Bowl with Garlic Confit Yogurt #plantbasedrecipes

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Roasting is my favorite way to prepare veggies, and I’m always mind-blown by the depth of flavors. I’m also a big fan of letting the oven do most of the work, so I’m free to do other things. The combo of spicy harissa cauliflower and eggplant (which literally melt in your mouth) with the creamy and tangy garlic sauce is just divine. And the simple black lentils add protein, fiber, and minerals (This recipe has 26g of protein et 19g of fiber). This one is such a winner, I love it as a mid-week dinner as it comes together so easily, but will be equally happy to serve it when hosting, as it looks quite fancy, and everything can be prepared ahead of time.

Serves 2
Ingredients:
– 1 head garlic
– 1 tbsp harissa
– 3 tsp olive oil divided
– 1/2 tsp cumin
– 1/2 tsp turmeric
– 1 tbsp cornstarch
– 3 pinch of salt
– 1 small cauliflower head diced in florets
– 1 eggplant diced
– 1 lemon chopped in half
– 4 tbsp chopped parsley
– 1 tsp dukkah
– 1 cup cooked black lentils
– 1 cup thick soy yogurt
– 1 tbsp tahini

Instructions:
1. Preheat the oven to 400F/200C.
2. Peel and remove the paper outer layer of the garlic. Cut 1/2 cm from the top of the cloves, to expose the cloves. Wrap in foil. Bake for 40 minutes. Allow to cool down a bit, and squeeze out the roasted garlic.
3. Combine 2.5 tsp olive oil, the harissa, turmeric, cumin, cornstarch, and a pinch of salt. Stir in the cauliflower and eggplant and make sure they are thoroughly coated. Transfer to a baking tray with the lemon. Bake for 30 minutes.
4. In the meantime, combine the lentils, 1/2 tsp olive oil, parsley, a pinch of salt, and dukkah.
5. For the dip, squeeze out the charred lemon juice and combine it with yogurt, roasted garlic, tahini, and a pinch of salt.
6. Layer the dip, lentils mix, and roasted veggies and enjoy!

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