Roasted cauliflower with lentils, toasted walnuts and tahini sauce

This is a simple recipe that can be served either as a side dish or a main dish. Soak the lentils overnight preferably, to benefit from the boost of nutrients but, if this is a last minute inspiration, you can simply boil the lentils without soaking them first. Serve with pita bread, rice or potatoes.

Ingredients (serves 4 as a side dish)
- 1 large cauliflower, cut into florets
- 1 cup lentils, picked and rinsed
- 1/2 cup walnuts
- a handful arugula or other greens of your choice (spinach, baby romaine etc.)
- 2 Tablespoons extra virgin olive oil
- 2 bay leaves
- 1 teaspoon red pepper flakes
- sea salt and freshly ground pepper

Tahini sauce
- 1/2 cup tahini (sesame paste)
- 1 lemon, juiced
- 2 garlic cloves, mashed
- a few tablespoons water
- sea salt
- 3 fresh parsley sprigs, chopped or 1 Tablespoon dry parsley

Prepare the tahini sauce by mixing the tahini with the lemon juice and salt. Gradually add in a tablespoon of water at a time, until you reach the consistency you prefer, then add in the garlic and parsley. Taste and, if needed, add more lemon, garlic or salt.

Place the cauliflower florets on a baking sheet lined with parchment paper, then drizzle with the olive oil and roast at 400F for about 15 - 20 minutes or until a fork pierces through easily. Season with salt and pepper and reserve.
Place the walnuts on a separate baking sheet and toast alongside the cauliflower for about 4-5 minutes or until lightly toasted.
Meanwhile place the lentils in a pot, cover with water, add the bay leaves and bring to a boil. Lower the heat, add in a pinch of salt and pepper and simmer for 15 - 25 minutes, until tender.
On individual plates, arrange a few cauliflower florets, add some drained lentils, top with walnuts, arugula and red pepper flakes and drizzle with tahini sauce. Enjoy!