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plantbaes
By plantbaes

Roasted Harissa Cauliflower Bowl with Garlic Confit Yogurt

4 steps
Prep:15minCook:1h
A flavorful dish of roasted cauliflower and eggplant with a tangy garlic yogurt dip. Packed with protein and fiber.
Updated at: Tue, 19 Dec 2023 05:06:30 GMT

Nutrition balance score

Great
Glycemic Index
32
Low
Glycemic Load
21
High

Nutrition per serving

Calories452.5 kcal (23%)
Total Fat14.7 g (21%)
Carbs66.5 g (26%)
Sugars19.1 g (21%)
Protein20.3 g (41%)
Sodium594.8 mg (30%)
Fiber22 g (79%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 400F/200C. 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.
Step 2
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.
Step 3
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.
Step 4
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.
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