Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Cauliflower Bowl with Garlic Confit Yogurt Dip

Roasted Cauliflower Bowl with Garlic Confit Yogurt Dip

  • Author: OliviaBennett
  • Total Time: 55 mins

Description

This hearty veggie bowl emerged from a fridge cleanup emergency—and now it’s my ultimate comfort dish. Caramelized cauliflower and eggplant meet earthy lentils and a silky garlic-yogurt drizzle made from sweet, oven-roasted garlic confit. It’s soulful, nourishing, and utterly comforting. Ready in under an hour, plus minimal cleanup. Scoop it into a bowl, squeeze warm lemon over it, and savor a full sensory experience—no fuss, just flavor.

Ingredients

Scale

Roasted Veggies

  • 1 small cauliflower, cut into florets

  • 1 eggplant, diced

  • 1 tbsp harissa paste (or 1 tsp smoked paprika + ½ tsp cayenne + ½ tsp cumin)

  • ½ tsp cumin

  • ½ tsp turmeric

  • 1 tbsp cornstarch

  • 2 tsp olive oil

  • 3 pinches sea salt flakes

  • 1 lemon, halved

Garlic Confit Yogurt Dip

  • 1 head garlic

  • 1 tsp olive oil

  • 1 cup thick soy or Greek yogurt

  • 1 tbsp tahini (or almond butter)

  • Salt to taste

Bowl Assembly

  • 1 cup cooked black or brown lentils

  • 4 tbsp fresh parsley, chopped

  • 1 tsp dukkah (or toasted sesame + pistachios)

Instructions

  • Roast Garlic: Preheat oven to 375°F (190°C). Slice garlic top to expose cloves, drizzle with 1 tsp oil, wrap in foil, and roast 30–40 minutes until soft.

  • Spice Veggies: Toss cauliflower and eggplant with harissa, cumin, turmeric, cornstarch, oil, and salt. Massage by hand for even coating. Arrange on a baking sheet with lemon halves cut-side up. Roast 25–30 mins, tossing halfway, until golden and caramelized.

  • Make Dip: Once garlic is cool enough to handle, squeeze cloves into a bowl. Mash and whisk with yogurt, tahini, and a pinch of salt. Adjust seasoning to taste.

  • Build Bowls: Place warm lentils in bowls. Top with roasted cauliflower, eggplant, and lemon halves. Dollop garlic-yogurt dip on top. Sprinkle with parsley and dukkah. Squeeze roasted lemon over everything and drizzle any garlic-infused oil for extra richness.

Notes

  • Crispy Cauliflower 101:
    Don’t crowd the pan—spread veggies in a single layer for maximum caramelization. Overcrowding = steaming, not roasting.

  • Confit Like a Pro:
    Roast garlic until soft and golden, not brown. If cloves aren’t meltingly tender after 40 mins, pop back in the oven for 10 more.

  • Cornstarch = Game Changer:
    It draws out moisture, making eggplant and cauliflower irresistibly crisp. No substitute gets quite the same effect!

  • Balance the Spice:
    Taste your harissa before using—heat levels vary! For milder heat, start with ½ tbsp or dilute with a splash of oil.

  • Meal Prep Magic:
    Make the garlic yogurt dip and lentils ahead (both keep for days!). Reheat roasted veggies briefly in the oven to regain crispness.

  • Flavor Boost:
    Use the garlic oil leftover in the foil as a finishing drizzle. It’s liquid gold—don’t waste a drop!

  • Cold Option:
    Surprisingly tasty straight from the fridge the next day—like a Mediterranean-style veggie salad.

  • Plating Win:
    Assemble in wide, shallow bowls for gorgeous presentation and easier mixing. Don’t forget a roasted lemon squeeze just before serving!

  • Prep Time: 15 mins
  • Cook Time: 35–40 mins

Nutrition

  • Calories: 400 kcalper serving
  • Fat: 18 g
  • Carbohydrates: 45g
  • Fiber: 8 g
  • Protein: 18 g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenconfide.com/roasted-cauliflower-bowl-with-garlic-confit-yogurt-dip/