Name: Roasted Cauliflower with Lemon-Herb Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra firm tofu; 0.25 cup Cooked green lentils; 2 cups Cauliflower florets; 0.5 tsp Olive oil; 0.5 tbsp Tahini; 1 tbsp Lemon juice; 1 tbsp Water; 1 tbsp Fresh parsley; 1 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Roasted Cauliflower with Lemon-Herb Tahini

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower with Lemon-Herb Tahini

Oven-roasted cauliflower and crispy tofu cubes tossed with earthy lentils and drizzled with a velvety lemon-herb tahini dressing.

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NUTRITION

Protein

31.0g

Fat

17.7g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra firm tofu

0.25 cup Cooked green lentils

2 cups Cauliflower florets

0.5 tsp Olive oil

0.5 tbsp Tahini

1 tbsp Lemon juice

1 tbsp Water

1 tbsp Fresh parsley

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu to remove excess moisture, then cut into 1-inch cubes.
3
In a large bowl, toss the cauliflower florets and tofu cubes with olive oil, garlic powder, sea salt, and black pepper.
4
Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway, until the cauliflower is tender and tofu is golden.
5
In a small jar or bowl, whisk together the tahini, lemon juice, water, and chopped parsley until the dressing is smooth and creamy.
6
Place the warm cooked lentils in a serving bowl, top with the roasted cauliflower and tofu, and drizzle generously with the lemon-herb tahini sauce.