Shawarma-Spiced Cauliflower & Carrots with Whipped Lentils & Walnut-Date Topping by @starinfinitefood

55 min

4 servings

🥦

1 head

Cauliflower

🥕

5 large

Carrots

🌶️

2 tsp

Paprika

🫙

3 tsp

Cumin

🧄

1 tsp

Garlic powder

🫙

1 tsp

Turmeric

🌿

0.5 tsp

Dried oregano

🪵

0.25 tsp

Cinnamon

🫙

0.13 tsp

Clove

🧂

1.8 tsp

Salt

⚫

0.75 tsp

Pepper

🌰

0.25 cup

Walnuts

🌴

4 large

Dates

🫒

2 tbsp

Olive oil

🍋

2 tbsp

Lemon juice

🍲

1 cup

Red lentils

💧

4 cups

Water

🥄

0.25 cup

Tahini

🧄

1

Garlic clove

  1. Preheat

    Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.

  2. Reduce
    • water
    • red lentils

    Bring the water and lentils to a boil, reduce heat then cover and cook for 12-16 minutes, until the lentils are very soft and slightly mushy. Drain and discard the water.

  3. Mix
    • cauliflower
    • carrots
    • olive oil

    Mix together all the spices in a small bowl. Add the cauliflower and carrots to a sheet pan. Add the olive oil and spices and toss. Make sure that they are fully coated—you may not need all of the spice mix. Toss and place in the oven for 30-35 minutes.

  4. Roast
    • red lentils
    • tahini
    • cumin

    While the veggies roast, make the lentils and the topping. Add the cooked lentils, tahini, cumin, salt, lemon juice and garlic to a blender and blend until smooth. Set aside.

  5. Add
    • walnuts
    • dates
    • olive oil

    Make the topping. Add all ingredients for the topping to a medium bowl and mix to combine.

  6. Spread
    • red lentils
    • cauliflower
    • carrots

    Spread some of the lentils, top with the cauliflower and carrots then the topping.

Shawarma-Spiced Cauliflower & Carrots with Whipped Lentils & Walnut-Date Topping by @starinfinitefood

55 min

4 servings

🥦

1 head

Cauliflower

🥕

5 large

Carrots

🌶️

2 tsp

Paprika

🫙

3 tsp

Cumin

🧄

1 tsp

Garlic powder

🫙

1 tsp

Turmeric

🌿

0.5 tsp

Dried oregano

🪵

0.25 tsp

Cinnamon

🫙

0.13 tsp

Clove

🧂

1.8 tsp

Salt

⚫

0.75 tsp

Pepper

🌰

0.25 cup

Walnuts

🌴

4 large

Dates

🫒

2 tbsp

Olive oil

🍋

2 tbsp

Lemon juice

🍲

1 cup

Red lentils

💧

4 cups

Water

🥄

0.25 cup

Tahini

🧄

1

Garlic clove

Preparation Steps

  1. Step 1/6

    Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.

    🍳sheet pan
    📜parchment paper

  2. Step 2/6

    Bring the water and lentils to a boil, reduce heat then cover and cook for 12-16 minutes, until the lentils are very soft and slightly mushy. Drain and discard the water.

    💧water
    🍲red lentils

  3. Step 3/6

    Mix together all the spices in a small bowl. Add the cauliflower and carrots to a sheet pan. Add the olive oil and spices and toss. Make sure that they are fully coated—you may not need all of the spice mix. Toss and place in the oven for 30-35 minutes.

    🥦cauliflower
    🥕carrots
    🫒olive oil
    🌶️paprika
    🫙cumin
    🧄garlic powder
    🫙turmeric
    🌿dried oregano
    🪵cinnamon
    🫙clove
    🧂salt
    ⚫pepper
    🍳sheet pan
    🥣small bowl

  4. Step 4/6

    While the veggies roast, make the lentils and the topping. Add the cooked lentils, tahini, cumin, salt, lemon juice and garlic to a blender and blend until smooth. Set aside.

    🍲red lentils
    🥄tahini
    🫙cumin
    🧂salt
    🍋lemon juice
    🧄garlic clove

  5. Step 5/6

    Make the topping. Add all ingredients for the topping to a medium bowl and mix to combine.

    🌰walnuts
    🌴dates
    🫒olive oil
    🍋lemon juice
    🧂salt
    ⚫pepper
    🥣medium bowl

  6. Step 6/6

    Spread some of the lentils, top with the cauliflower and carrots then the topping.

    🍲red lentils
    🥦cauliflower
    🥕carrots
    🌰walnuts
    🌴dates

Composition

Ingredients

Types

Vegetables, Spices, Nuts, Fruits, Oils, Condiments, Legumes, Liquids

Ingredients

cauliflower, carrots, paprika, cumin, garlic powder, turmeric, dried oregano, cinnamon, clove, salt, pepper, walnuts, dates, olive oil, lemon juice, red lentils, water, tahini, garlic clove

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Vegan, Gluten-Free

Calories

350 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 45g, Sugar: 18g, Fat: 15g, Fiber: 11g

Nutritional Information

Minerals

Iron: 3mg, Calcium: 80mg, Potassium: 800mg, Magnesium: 100mg

Vitamins

Vitamin A: 5000IU, Vitamin C: 60mg, Vitamin K: 405g, Folate: 90µg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

sheet pan, parchment paper, small bowl, medium bowl

Appliances

oven, blender

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Middle Eastern

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Crunchy, Smooth

Flavors

Savory, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)