Roasted Cauliflower and Lentil Salad
This warm and hearty salad pairs caramelized roasted cauliflower with earthy green lentils and a bright lemon herb dressing to create a deeply satisfying and nourishing plant based dish. It works beautifully as a main course or a substantial side and can be enjoyed warm or at room temperature making it perfect for meal prep.
A warm and hearty salad combining golden roasted cauliflower and protein rich green lentils dressed with bright lemon and fresh herbs.
Nutrition per serving
Ingredients
main
protein
spices
dressing
herbs
Instructions
Roast the Cauliflower
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Toss the cauliflower florets with the ground turmeric and a splash of water to help the spice adhere. Spread in a single layer on the prepared baking sheet without overcrowding. Roast for 30 to 35 minutes flipping once halfway through until deeply golden and caramelized on the edges.
Cook the Lentils
While the cauliflower roasts, place the rinsed lentils in a medium saucepan and cover with two and a half cups of water. Bring to a boil then reduce heat to medium low and simmer uncovered for 20 to 25 minutes until the lentils are tender but still holding their shape. They should not be mushy. Drain any excess water.
Make the Lemon Tahini Dressing
In a small bowl, whisk together the tahini and fresh lemon juice. Add two to three tablespoons of water one tablespoon at a time and whisk until the dressing becomes smooth and pourable with a consistency similar to a vinaigrette. Taste and season with salt and black pepper.
Combine and Serve
In a large serving bowl, combine the warm roasted cauliflower and cooked lentils. Pour the lemon tahini dressing over the top and toss gently to coat everything evenly. Add the fresh mint leaves and toss once more. Serve warm or at room temperature as the flavors are excellent either way.
Substitutions
Common mistakes
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