Spring weather is finally here, and not too soon, considering it’s already May. With the world all bright and sunshine-y, it’s not exactly fun to spend hours – or even an hour – in the kitchen, cooking up a meal. One of our favorite, and easiest, recipes I’ve made these last few days is this Roasted Cauliflower Couscous with Lentils and Mint. This recipe has three elements that cook separately – but at the same time – and you simply assemble it all together in the end. It’s a meal by itself, incorporating grains, veggies and beans, so you really don’t need anything else to serve it with, unless you want to make a fresh salad, which would be a wonderful accompaniment. Overcooked cauliflower is something I cannot stomach, but roasted the way I do it here it is wonderfully tender-crisp and golden and it adds tons of flavor. I add a dash of mint to the cauliflower before roasting, and it makes a world of difference. Mint and cauliflower are a wonderful flavor combination, and together they make Spring taste exactly the way it should. Check to get new recipe updates by email.
If you try this recipe, be sure to let me know! Here’s to Spring and all the wonderful veggies it brings our way.
More vegan cauliflower recipes
Pasta with Roasted Cauliflower, Chickpeas and Spinach Roasted Vegan Cauliflower and Chickpeas Sheet Pan Curry Roasted Cauliflower and Potatoes Creamy Cauliflower Risotto
Recipe card
