1/3 cup coarsely chopped fresh cilantro

2 tablespoons toasted pumpkin seeds

Arrange a rack in the middle of the oven and heat to 400 F.

Place the sweet potato, 2 tablespoons of water and the garlic in a small saucepan with a pinch of salt. Cover and cook over medium heat, shaking the pan occasionally, until very soft, 20 to 25 minutes. If the sweet potato dries out, add another splash of water. Set aside to cool. Meanwhile, roast the cauliflower and cook the lentils.

Place the cauliflower on a rimmed baking sheet, drizzle with 1 1/2 tablespoons of the oil, and season with salt and pepper. Roast until golden-brown and tender, 20 to 25 minutes; set aside.

Place the lentils and a big pinch of salt in a medium saucepan. Add enough water to cover the lentils by 1 inch. Bring to a boil, and then reduce heat and simmer until just tender, 15 to 20 minutes. Drain off any remaining water.

Add the remaining 1 1/2 teaspoons oil, tahini, cumin and lemon juice to the sweet potato. Whisk to break up the sweet potato and combine until fairly smooth. Taste and add more salt, oil, or lemon juice as needed.

Place the roasted cauliflower, lentils and spinach in a large bowl and toss to combine. Dollop the sweet potato hummus onto a large serving dish. Spoon the cauliflower mixture over or next to the hummus. Sprinkle with the cilantro and pumpkin seeds.

Recipe notes: The cauliflower can be roasted one day ahead and stored in the refrigerator. The sweet potato hummus can be made and refrigerated up to four days ahead. Leftovers can be stored in an airtight container in the refrigerator for up to two days.

(Hetty McKinnon is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)