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A professional food photograph showing a rustic ceramic bowl filled with Turkish-style roasted cauliflower piled atop a bed of reddish-brown lentil and rice pilaf. The dish is artfully drizzled with creamy tahini sauce and garnished with bright red pomegranate seeds, toasted pine nuts, and fresh green parsley leaves. A black fork rests to the left, and a folded earth-toned linen napkin sits to the right on a dark wooden table, creating a cozy, high-end aesthetic.
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Turkish-Style Roasted Cauliflower & Lentil Pilaf

A warming Turkish feast featuring golden roasted cauliflower atop fragrant lentil-rice pilaf, finished with creamy sumac-tahini drizzle and jewel-like pomegranate seeds. This plant-based dinner delivers bold Middle Eastern flavors while celebrating December's seasonal bounty—perfect for cozy winter evenings.
Course Main Course
Cuisine Turkish
Diet Gluten Free, Vegan
Keyword Cauliflower
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 3
Author Claude Opus 4.5 Thinking

Equipment

  • Oven with convection
  • Baking sheet with baking paper
  • Rice cooker or pot with lid
  • Small mixing bowl
  • Kitchen knife and cutting board
  • garlic press
  • kitchen scale
  • Whisk

Ingredients

For the Roasted Cauliflower:

  • 1 medium head cauliflower ~600g, cut into bite-sized florets​
  • 2 tbsp olive oil​
  • 1 tsp smoked paprika​
  • 1 tsp cumin​
  • ½ tsp turmeric​
  • ½ tsp salt​
  • ¼ tsp black pepper​

For the Red Lentil Pilaf:

  • 120 g red lentils rinsed​
  • 150 g basmati rice rinsed​
  • 1 medium onion ~120g, finely diced​
  • 2 cloves garlic minced​
  • 1 tbsp olive oil​
  • 500 ml vegetable broth​
  • ½ tsp cinnamon​
  • ½ tsp allspice ground​
  • Salt to taste​

For the Sumac-Tahini Drizzle:

  • 3 tbsp tahini​
  • 2 tbsp lemon juice freshly squeezed​
  • 1 tbsp maple syrup​
  • 1 tsp sumac​
  • 3-4 tbsp warm water to thin
  • Pinch of salt​

For Garnish:

  • 30 g pine nuts toasted
  • Seeds of ½ pomegranate ~60g
  • Fresh parsley roughly chopped

Instructions

  • Preheat the oven to 200°C (convection). Line a baking sheet with baking paper.​
  • Prepare the cauliflower: Wash the cauliflower and cut into bite-sized florets (approximately 3-4 cm). Place in a large bowl, drizzle with 2 tbsp olive oil, and sprinkle with smoked paprika, cumin, turmeric, salt, and pepper. Toss until evenly coated. Spread florets in a single layer on the baking sheet.
  • Roast the cauliflower for 30–35 minutes, flipping halfway through, until golden brown and crispy at the edges.
  • Start the pilaf: While cauliflower roasts, peel and finely dice the onion. Peel and mince the garlic using a garlic press. Heat 1 tbsp olive oil in a pot over medium heat. Sauté the onion for 4–5 minutes until softened and lightly golden.
  • Add aromatics and grains: Add garlic, cinnamon, and allspice to the onion. Stir for 30 seconds until fragrant. Add the rinsed red lentils and basmati rice, stir to coat in the spices.
  • Cook the pilaf: Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover with a lid and simmer for 15–18 minutes until the liquid is absorbed and lentils/rice are tender. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
  • Make the tahini drizzle: In a small bowl, whisk together tahini, lemon juice, maple syrup, and sumac. Add warm water gradually, whisking until you reach a pourable consistency. Season with a pinch of salt.
  • Toast the pine nuts: In a dry pan over medium-low heat, toast the pine nuts for 2–3 minutes, stirring frequently, until golden. Set aside.
  • Assemble: Divide the pilaf among 3 plates or shallow bowls. Top with roasted cauliflower florets. Drizzle generously with the sumac-tahini sauce. Garnish with pomegranate seeds, toasted pine nuts, and fresh parsley.

Notes

Serving suggestions:
Serve immediately while the cauliflower is still crispy. Pair with warm flatbread or Turkish pide on the side. A simple cucumber-tomato salad with a squeeze of lemon makes an excellent accompaniment. For a complete Turkish-inspired meal, serve alongside pickled vegetables or a dollop of vegan yoghurt on the side.
For an authentic Turkish experience, pair this dish with a glass of rakı—the anise-flavored spirit known as "lion's milk" when mixed with ice water, turning cloudy white. Its herbal, licorice-like notes complement the warm spices in the cauliflower beautifully, while its slight bitterness cuts through the creamy tahini sauce. For a vegan-friendly non-alcoholic option, serve chilled pomegranate juice or make a quick Turkish-style şerbet by simmering pomegranate juice with a cinnamon stick, a few cloves, and a splash of lemon juice, then cooling it completely. The tart, fruity sweetness echoes the pomegranate seeds garnishing the dish while providing a refreshing contrast to the rich tahini and warming spices. Pomegranate-based drinks have been enjoyed throughout the Middle East for centuries and make a naturally elegant pairing with pilaf-based meals.
 
Allergens:
  • Sesame (from tahini in the sumac-tahini drizzle)​
  • Tree nuts (from pine nuts used as garnish)
 
Emission Hotspots:
  • The rice represent the recipe's primary carbon emission hotspot due to rice cultivation's methane-intensive paddy farming
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Use a rice cooker for the pilaf base.
  • Roast the cauliflower in an air fryer instead of the oven if you have one; air fryers heat a smaller space and are more energy‑efficient and faster than conventional ovens.
  • Choose seasonal, locally grown cauliflower to reduce transport and storage emissions while supporting regional farmers.
  • Store leftovers in airtight containers and reheat for lunch the next day—using a microwave for quick, low‑energy reheating.
  • Compost your vegetable trimmings, turning them into nutrient-rich soil instead of landfill waste.
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions
  • Make your guinea pigs 🐹 happy by giving them remaining parsley and cauliflower leaves