Great flavor in this vegetarian dish. Seems like a lot of ingredients but you'll likely already have most on hand.
1 large cauliflower, cut into florets
6 tablespoons olive oil
1 tablespoon ground coriander
1 tablespoon cumin
1/2 teaspoon sea salt, or more to taste
1/4 teaspoon freshly ground pepper
1 teaspoon dried chili flakes
1 tablespoon sugar
2 red bell peppers, cut into strips
2 red onions, cut into wedges
About 10 cherry tomatoes, halved
1 can lentils, drained and rinsed
2-3 tablespoon golden raisins
1 mango, peeled and sliced
1 bunch fresh cilantro, chopped (optional)
For the Dressing
1/2 teaspoon ground turmeric
3/4 inch piece of ginger peeled and minced (or 1/4 teaspoon ground)
2 garlic cloves, minced
2 tablespoon tahini
Zest and juice of 1 lime
3 1/2 tablespoon water
4 tablespoon olive oil
1 tablespoon maple syrup
Pinch of sea salt
Preheat the oven to 375. Pour the oil into a large blow and add the coriander, cumin, red pepper flakes, salt, pepper and sugar. Whisk everything together and toss the cauliflower florets into the mixture to coat. Spread florets over a large baking sheet. Scatter the red bell peppers, onion wedges and cherry tomatoes on top and mix. Roast for 30-45 minutes, stirring halfway though, until cauliflower is nicely golden and slightly crisp.
Meanwhile make the dressing. Combine the turmeric, ginger. garlic, oil, tahini, lime zest and juice, maple syrup, salt and water in a medium bowl. Whisk to combine.
When the vegetables are ready, gently stir in the lentils.. Return to the oven for another 5 minutes until the lentils are heated through. Remove the pan from the oven and scatter the raisins over and top with mango. Garnish with cilantro.
Drizzle dressing over salad and serve.
Recipe adapted from Vegetarian Sheet Pan Cooking