Cauliflower and lentil kofta

Roasted Cauliflower and Lentil Kofta with Lemon Tahini Dressing

More and more we are discovering the joys of vegetarian cooking in our house and this recipe for roasted cauliflower and lentil kofta doesn’t disappoint! These are ideal for a gathering of friends or a mid-week supper. What I love about this recipe is the cauliflower kofta can be made in advance and then heated in the oven just before serving. As spice improves the flavour of a dish over time, they taste even better the next day!

cauliflower kofta

These should be served warm and complemented with a delicious lemon and tahini dressing. In fact, the dressing tastes so good it can be made as a separate dip to be enjoyed with vegetable crudités or homemade breadsticks. You can even make it into a salad dressing by adding olive oil and extra lemon juice. This is my kind of dressing as it provides a rich, nutty flavour to the dressing which can transform any dish or salad from ordinary to sublime! 

cauliflower kofta

The cauliflower kofta is very simple to make. I used two different varieties of cauliflower: the snowball which is the white variety we know best and the romanesco, which is made up of green spirals. It has a nutty flavour so is a perfect combination with the white sweet cauliflower. Then combined with peas, spices and gram flour it is transformed into a perfect vegetarian kofta which you will be proud to serve at any social gathering.

cauliflower kofta

This recipe is super quick for our busy lifestyle, as once the cauliflower is roasted with the onions you add all the ingredients to the same pan and mix together. Roll them into balls then brown them in rapeseed oil in a pan and finish them in the oven.

cauliflower kofta

This cauliflower kofta not only tastes great but is high in protein and essential vitamins. Delicious served with a green salad or bulgur wheat salad. So what are you waiting for? Let’s cook!

cauliflower kofta

 

Roasted Cauliflower and Lentil Kofta with Lemon Tahini Dressing

Ingredients

Cauliflower Kofta

  • 100g dried green lentils
  • 250ml vegetable stock
  • 300g white cauliflower or mixed cauliflower varieties 
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric
  • 1 onion
  • 2 tablespoons olive oil
  • 50g cooked green peas
  • 2 teaspoons ground coriander
  • 1 teaspoon tomato puree
  • ½ red chilli, minced
  • 1 clove garlic, minced
  • ½ teaspoon garam masala
  • 100g gram flour
  • 150ml greek yogurt (or dairy-free yogurt for vegans)

Lemon Tahini Dressing

  • 150ml greek yogurt (or dairy-free yogurt for vegans)
  • Juice from 1 small lemon 
  • Zest from small 1 lemon
  • 2 tablespoons light tahini
  • 1 tablespoon chopped parsley

Directions

  1. Preheat the oven to 180℃.
  2. Bring the vegetable stock to the boil and add the lentils. Simmer for 15-20 minutes until just cooked. Drain and set aside.
  3. In a large bowl, mix the cumin seeds and turmeric with the olive oil until well combined.
  4. Cut the cauliflower into florets. Add the florets to the bowl and mix until the cauliflower is well coated. Spread out evenly on a baking tray and cook in the oven for 15 -20 minutes stirring at intervals until golden brown.
  5. Sweat the onions in olive oil for 10 minutes until soft. Add the garlic and cook for a further 2 minutes. Set aside.
  6. Add the onions, garlic, lentils, ground coriander, garam masala, seasoning, tomato puree and minced red chilli to the tray of cauliflower and mix well. Add the gram flour and mix until well coated.
  7. Finally fold in the yogurt until the mixture comes together. Form the mixture into balls.
  8. Heat the rapeseed oil and brown each kofta. Place on a baking tray and place in the oven for 10 minutes. Serve with the lemon and tahini dressing.
  9. To make the lemon and tahini dressing, mix all the ingredients thoroughly. Serve with the warm cauliflower kofta and a green salad. Enjoy!

cauliflower kofta

If you like these then you will love my recipe for carrot and coriander falafel.

Summary
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Recipe Name
Roasted Cauliflower and Lentil Kofta with a Lemon Tahini Dressing
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