Whole roasted cauliflower with red lentil puree and rice

I've been roasting cauliflower about once a week for the past month. I can't get enough of it (and this soup), so you'll understand why I was very excited to see this week's Food Matters Project recipe. The original recipe is for whole roasted cauliflower with sausage, but I took inspiration from Sarah's tandoori cauliflower and gave our meal Indian flair. Check out the original recipe here and what others made here.

While the spice mixture gave the outside of the cauliflower great flavor, the inside was still pretty crunchy, even after 45 minutes. Next time I'll keep it in the oven for another 20 minutes or I might just cut in half, so it cooks quicker. But the presentation of an entire head of cauliflower is pretty impressive.

Whole roasted cauliflower
Adapted from My New Roots
1 head of cauliflower
spice mixture:
1.5 tsp curry powder
1/2 tsp cumin, toasted and ground
1/2 tsp mustard seeds, toasted
1/4 tsp red chili flakes
1/4 tsp ground coriander
1/4 tsp paprika
1/8 tsp cardamom
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp sea salt
1/2 c plain low fat yogurt
3 garlic cloves, minced
juice of one lemon

Rinse cauliflower. Cut off the stems and leaves, but keep the head intact. Put into a large bowl.

Mix together the spices. Fold into the yogurt along with the garlic and lemon juice. Pour over the cauliflower, spreading all over with your hands. Marinate for at least an hour in the refrigerator.

Preheat oven to 400 degrees. Remove cauliflower from refrigerator and set on a parchment lined baking sheet. Roast for at least an hour.

Red lentil puree
1 c red lentils, uncooked
1.5 tsp curry powder
1/2 tsp cumin, toasted and ground
1/2 tsp mustard seeds
1/4 tsp red chili flakes
1/2 tsp coriander
3 tbsp tahini
1/4 c roasted tomatoes
1 whole roasted red pepper
1/4 c parsley
2 tbsp mint
1 tsp lemon zest
4 tbsp lemon juice

Bring 5-6 cups of water to boil. Add the lentils and return to a boil. Cover and simmer until lentils are soft, 15-20 minutes. Remove from heat and drain liquid. Save cooking broth for another use.

Blend lentils with remaining ingredients in a food processor until smooth. Taste for salt and pepper. Set aside.

Now assemble! Place cauliflower in the middle of a large plate. Surround base with brown rice and top with lentils. Sprinkle with mint, parsley, and roasted tomatoes. Serve with yogurt-tahini dip.