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.
The simple black lentils add protein, fiber, and minerals (This recipe has 26 g of protein and 19 g of fiber). I love it as a mid-week dinner as it comes together so easily, but I will be equally happy to serve it when hosting, as it looks quite fancy, and everything can be prepared ahead of time. This one is such a winner!
Why This Recipe Works
Deliciously Spiced: The blend of harissa, cumin, and turmeric brings a warm, deep flavor.
Easy to Make: Simple steps for even beginner cooks.
Nutrient-Rich: Packed with vitamins from eggplant and cauliflower.
Perfect for Sharing: Ideal for a cozy dinner for two.
Vegan Delight: Completely plant-based and nourishing.
Step-By-Step Instructions
Start by preheating your oven to 400 F/200 C. Prepare the garlic for roasting by peeling and wrapping it in foil. Combine olive oil, harissa, spices, cornstarch, and salt, then coat the cauliflower and eggplant thoroughly. Bake the veggies with lemon for a zesty touch. Mix the lentils with parsley, olive oil, salt, and dukkah. Create the dip with charred lemon, yogurt, garlic, tahini, and salt. Assemble the dish by layering the dip, lentils, and roasted veggies.
Ingredient Notes
Harissa: Adds a unique, spicy flavor. Can substitute with chili paste.
Cauliflower: A versatile vegetable. Rich in fiber.
Eggplant: Great for heart health. Use any variety.
Soy Yogurt: Adds creaminess.
Tahini: Rich in healthy fats and minerals. No real substitute for its unique taste.
Variations and Tips
Add Nuts: Top with crushed almonds for extra crunch.
Switch Up Spices: Experiment with paprika or smoked chili for a different flavor profile.
Grill Option: Try grilling the veggies for a smoky taste.
Serving Suggestion: Goes well with quinoa or rice.
Storage: Refrigerate in an airtight container for freshness.
If you like this recipe, you will love our: Roasted Potato Bowl with Garlic Confit Sauce or, Sweet and Spicy Roasted Veggies with Garlic Confit Dip.
Why You’ll Love This Roasted Cauliflower Bowl with Garlic Confit Yogurt Dip
- Flavorful
- Nutritious
- Vegan
- Easy
- Satisfying
Roasted Cauliflower Bowl with Garlic Confit Yogurt Dip
Equipment
Ingredients
Ingredients
- 1 head garlic
- 1 tbsp (15 g) harissa paste
- 3 tsp (14.79 ml) olive oil - divided
- ½ tsp (1 g) ground cumin
- ½ tsp (1 g) ground turmeric
- 1 tbsp (8 g) cornstarch
- 3 pinch sea salt flakes
- 1 small cauliflower - chopped into florets
- 1 eggplant - diced
- 1 lemon - chopped in half
- 4 tbsp (16 g) fresh parsley - chopped, finely
- 1 tsp (4.93 g) dukkah
- 1 cup (200 g) cooked black lentils
- 1 cup (236.59 ml) thick soy yogurt
- 1 tbsp (15 g) tahini
Instructions
- Preheat the oven to 400 °F. Prepare the garlic by peeling and removing the outer layer. Cut 1/2 cm from the top of the cloves to expose them, wrap in foil, and bake for 40 minutes. Allow to cool.
- Combine 2.5 tsp olive oil, harissa, turmeric, cumin, cornstarch, and a pinch of salt. Add the cauliflower and eggplant to this mixture, ensuring they are thoroughly coated. Transfer to a baking tray with the lemon and bake for 30 minutes.
- While the vegetables are roasting, prepare the lentil mix by combining the lentils, 1/2 tsp olive oil, parsley, a pinch of salt, and dukkah.
- For the dip, squeeze out the charred lemon juice and combine it with yogurt, roasted garlic, tahini, and a pinch of salt. Layer the dip, lentils mix, and roasted veggies to serve.
Video
FAQ
Yes, simply skip the dukkah.
Absolutely! It keeps well in the fridge for up to three days, with sauce and veggies separated.
Fresh is best, but frozen works in a pinch. Thaw first.
Green or brown lentils are great substitutes.
Moderately spicy, but adjust harissa to your taste.
Straight from your kitchens.
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This was absolutely delicious, thank you! I added chickpeas.. because why not?
Indeed, why not? I’m all in for extra chickpeas! So happy you loved it, Angela. Thank you for sharing ❤️
I made this, but used dairy Greek yoghurt, which imparts too sharp a taste (at least for my palate) unless you add some maple syrup, or similar. Until adding this and a little rosemary, I’d been somewhat underwhelmed – realising the fix for my ingredient swap was so simple is a great relief!
I’m so happy to hear you found a way to adjust it to your taste! Thanks so much for sharing, Saffie!
I’ve made this twice now, but think it probably suffers from my using dairy Greek yoghurt! I feel bad giving it 4 stars when the reason is probably of my own making! 🤭
Hey Saffie! Thank you for sharing your beautiful photo! You don’t have to feel bad about giving it 4 stars haha It’s okay if not every recipe is your favourite. If you want to make it again, I would recommend layering the sauce at the bottom and then adding the top of the ingredients afterward. I think that would really help with the texture!
Making this tonight and I’mso excited. I’m a carnivore but follow this page religiously and I am doing more and more vegan dishes from Sarah. Will let you know the results xxx
I’m so happy to hear that Rebecca, how did you go with this one? 💚
This has become a family favourite, we have it weekly.
That makes me so happy 💚
Here’s a variation idea I tried and liked: I did’t have dukkah or parsley, so I added chopped mint, dill and almonds to the lentils and liked the results.
Great recipe! I make it often.
That sounds delicious, thank you for sharing!
Made this for a Saturday lunch gathering, accompanied by Ottelengi’s squash, onion & pine nuts salad (& slow roast pulled leg of lamb for the carnivores)- it went down a treat & everyone said how delicious the cauliflower tasted. Definitely will become a staple in my lunchbox repertoire – thanks for sharing on Insta.
Hey Kerry, that makes me so happy! Thank you for the lovely feedback 💚
Hi, I tried this recipe and enjoyed it a lot! I used the tool for converting the recipe in metric and found a small error: 1 tbsp harissa translates in 15 g harissa, which I guess should be 1.5 g harissa instead!
I’m very happy you liked it 🙂 we are using harissa paste, which is 15 per tbsp, you can always use less if you like it less spicy 🙂
Hi
Can I substitute black lentils to black beans?
great idea, will be delicious!
Made this for side this, everyone loved it! Thanks for sharing the recipe
So happy you liked it 💚
I love love love this recipe = had it in the week and have just made a whole tray for meal prep for next week and that roasted lemon !!!! – Thank you Vykky
So happy to hear that 💚
This looks brilliant, I’ll be making it tomorrow! Live in a household that are not fans of eggplant – are there other veg recommendations as replacements?
Thank you!
It’s extremely versatile, and I think most veggies would do well in this! Someone else just sent me a photo with sweet potatoes instead of eggplants, and it looked delicious 🙂 hope you love it 🙂
Thank you so much!
This looks so delicious and a good change-up for veggie dinners! What mixing method do you recommend for the last step of combining lemon juice, yogurt, roasted garlic, tahini, and salt? Is it a simple by-hand spoon and bowl mix or should I use a whisk or blender?
Thank you Maggie, hope you love it! I just used a bowl and spatula (you can find the videos for all our recipes just above the recipe for visual help 🙂). If you want to use a small blender that would work well too. I’d recommend blending only half of the yogurt and incorporating the rest with a spatula so it does not go too liquid.
Going to try to incorporate more meals like this into my families diet, I appreciate the recipe! Looking forward to trying it.
That’s awesome! Hope you love it
I made this exactly as written and it was delicious!!
So happy you like it 💚
This looks so delicious, I can’t wait to try it. Thank you for sharing
Thank you 💚