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Smoky Roasted Cauliflower with Creamy Red Pepper Sauce

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55 min

Main
This nourishing bowl is bursting with flavour, creaminess, and wholesome ingredients. It features smoky baked cauliflower, seasoned lentils for a boost of protein, and a rich, creamy bell pepper base that adds vibrant colour and depth. The flavours are fresh and perfectly balanced, with the addition of dill adding a bright and aromatic touch. Serve it with toasted pita bread to scoop up every bite, perfect for a satisfying lunch or cozy dinner.

Servings

Total

55 min

Prep

15 min

Cook

40 min

Contains

Sesame symbol

sesame

Swap out

Gluten symbol

gluten

Free from

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soy

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

Roasted cauliflower

  • 1
    medium head cauliflower, cut into bite-size florets†
  • 1 Tbsp (15ml)
    vegetable oil
  • 1 tsp (2.3g)
    smoked paprika powder
  • ½ tsp
    ground cumin
  • ½ tsp
    ground turmeric
  • ½ tsp
    salt

Roasted bell pepper cream

  • 3
    jarred roasted red peppers
  • 1⅔ cups (300g)
    cooked cannellini beans
  • ½
    lemon, juiced
  • 3 Tbsp (3g)
    fresh dill
  • 2 Tbsp (32g)
    tahini
  • 1 Tbsp (5g)
    nutritional yeast flakes
  • 1 tsp (5ml)
    agave syrup
  • ½ tsp
    garlic powder
  • ½ tsp
    onion powder
  • ½ tsp
    salt

Seasoned lentils

  • 1 Tbsp (15ml)
    vegetable oil
  • 1
    medium shallot, finely chopped
  • 1½ cups (270g)
    cooked brown lentils
  • 2 Tbsp (20g)
    raw pumpkin seeds
  • ½ tsp
    dried oregano
  • ¼ tsp
    salt
  • 1 pinch
    ground black pepper

Serve with

  • 4
    pita breads, toasted

Directions

  1. Line a baking tray and preheat the oven to 400°F (200°C)*.
  2. Add the roasted cauliflower ingredients to the baking tray and combine well.
  3. Bake for 25 - 30 minutes, or until golden.
  4. Meanwhile, add all the roasted bell pepper cream ingredients to a food processor.
  5. Blend until smooth. Set aside.
  6. Add the oil to a large pan over medium heat. When hot, add the shallot and cook for 3 - 5 minutes, until lightly golden.
  7. Add the remaining seasoned lentil ingredients. Cook for 5 - 8 minutes. Set aside.
  8. To assemble the dish, spread a generous layer of the creamy base onto a plate, then top it with the smoky cauliflower and seasoned lentils. Serve with toasted pita on the side for scooping. Enjoy!

Notes

  • †For us, 1 cauliflower head weighed 760 g.
  • * We used top and bottom heating (not fan-assisted/convection).

Storage

  • The assembled bowl is best to enjoy the day it's made.
  • Store the components separately in a airtight container in the fridge for up to 3 days.
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Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 16%

• pita bread

Proteins 25%

• cooked cannellini beans

• tahini

• nutritional yeast flakes

• cooked brown lentils

• raw pumpkin seeds

Fruits & Veggies 59%

• medium head cauliflower

• jarred roasted red pepper

• lemon

• fresh dill

• medium shallot

Calcium
No significant sources of calcium
Fat

• vegetable oil

• tahini

• vegetable oil

• raw pumpkin seeds

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Anna - Nov. 19, 2025, 8:54 p.m.

Such a lovely and quick meal full of flavour and nutrients. We had it exactly as written in the recipe with whole wheat pita bread and loved every bite of it. Thank you :)

PUL small logo PUL Team - Nov. 19, 2025, 8:56 p.m.

Woohoo! So glad to hear this, Anna, thank you ☺️

Reply
Diana - Nov. 16, 2025, 2:10 p.m.

It made me feel like I was a chef and it tasted heavenly

Reply
Jasmin - Nov. 15, 2025, 8:37 p.m.

It was delicious!

Reply
Laura - Nov. 15, 2025, 1:33 p.m.

Looking forward to making it for the holiday! However I have a guest that is allergic to all nuts and sesame. Any suggestions for a substitute for the tahini?

PUL small logo PUL Team - Nov. 15, 2025, 4:52 p.m.

Heyy Laura, I’m honoured you’re planning to make it for the holiday! For this particular recipe, tahini really carries the flavour and creaminess, and I’m hesitant to recommend a straight 1:1 swap without having tested it myself. Almond butter would normally be the closest substitute, but since nuts are off the table as well, that won’t be an option here. Sunflower seed butter is usually my next go-to, but in this sauce, it unfortunately wouldn’t bring the same balance or body.
Since you’re preparing this for guests and taking the time to make it special, I’d rather offer you an alternative I know will work beautifully: our Roasted Cauliflower with Spiced Apricot & Mushroom Sauce. It’s cauliflower-forward, also features an orange/red sauce that's full of flavour, and completely free of nuts and sesame. I hope that helps, and wishing you the loveliest holiday meal!
🧡

Reply
Aruna - Nov. 4, 2025, 6:57 p.m.

This recipe made a restaurant quality meal, loved it! 😋 I roasted everything in the oven (even the seasoned lentils) to save time and only prepared the sauce separately. I swapped bell peppers for roasted tomatoes, garlic and white onion due to intolerance and hence lost the vibrant orangish-red color in the sauce. These substitutions were roasted at the same temperature as the cauliflower (220 degrees C for 30 minutes). I used butter beans as that’s the only neutral tasing beans I had at hand. Tasted delicious! I am really happy that this dish was enjoyed at home, with compliments to the chef😉. Next time, I will make this dish as close to the original dish as possible. Thanks PUL team for this delicious recipe! 10/10👏👏

PUL small logo PUL Team - Nov. 4, 2025, 8:30 p.m.

Woohoo! Thanks for trying the recipe and for taking the time to share your experience with it. We're smiling so wide hearing that you enjoyed it, Aruna ☺️

Reply
Margarita Kuzina - Nov. 3, 2025, 8:45 p.m.

Not the best texture and just a bit weird to my liking

PUL small logo PUL Team - Nov. 3, 2025, 11:46 p.m.

Heyy Margarita, so sorry to hear this dish didn’t quite align with your preferences. Thanks for giving it a try and for sharing your thoughts! The texture can become rather smooth if the food processor is a stronger one, and if it's not, blending for longer can help. In any case, we hope you enjoy our other recipes more 🫶

Reply
Alexis O - Nov. 2, 2025, midnight

We just finished this dinner. The flavors go together really well and it looks so pretty. We would have preferred the sauce warm though and will heat when we have the leftovers.

Reply
Dorothee - Oct. 23, 2025, 9:53 p.m.

This was super quick to make and delicious

Reply
tessel - Oct. 21, 2025, 4:56 p.m.

I roasted the peppers myself and it was SO good! My boyfriend gave it a 10/10. Also perfect for a dinner party, not too much work but looks luxurious

Reply
Liesbeth - Oct. 11, 2025, 9:26 a.m.

Do you have an idea of how many roasted pepers this is in grams? In my jar they are cut up in rather small pieces sow hard to say how many peppers are in there 🥲😅

PUL small logo PUL Team - Oct. 13, 2025, 4:21 a.m.

Heyy Liesbeth, it's a lovely question! When we weighed them at home, each roasted red pepper averaged about 92 g, so three peppers would be roughly 275 g in total. Hope you love the recipe if you're able to give it a try ☺️

Liesbeth - Oct. 13, 2025, 6:14 p.m.

Thanks so much! Trying this tomorrow evening 🤗

Liesbeth - Oct. 14, 2025, 9:14 p.m.

Made it tonight, and the 275 grams worked perfectly! It was absolutely delicious, honestly one of my favourite PUL recipes 🤩. Love the combination of textures and flavours. My only remark would be that the portion size was a bit small, for us it was rather 3 portions instead of 4 (but might have been because it was so good 🤗)

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Courtney - Oct. 8, 2025, 1:46 a.m.

Really enjoyed this! Flavorful and easy to put together. I omitted the dill, and added cilantro on top instead.

Reply
Jonathan - Oct. 7, 2025, 5:38 p.m.

Delicious meal. I did find the paprika puree a bit cold so I warmed that up as well.

Reply
anon - Oct. 6, 2025, 7:29 p.m.

Nice, and looks lovely, but I wouldn’t rush to make it again.

Reply
Reg Ko - Oct. 3, 2025, 6:29 p.m.

Just delicious! Surprising mixture of spices, but it works splendidly!

Reply
Lily White - Oct. 1, 2025, 7:36 p.m.

5 stars

Reply
Lily White - Oct. 1, 2025, 7:36 p.m.

Brill

Reply