Warm Cauliflower Lentil Salad
This Warm Cauliflower Lentil Salad is a hearty, nutrient-packed dish full of roasted cauliflower, protein-rich lentils, fresh herbs, and a zesty lemon dressing. The combination of textures—from the tender lentils to the slightly crispy cauliflower—makes this a satisfying meal on its own or a delicious side dish. It’s naturally gluten-free, vegan, and loaded with fiber and plant-based protein.
⏳ Time Breakdown
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Roasted Cauliflower:
1 medium cauliflower, cut into florets
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
For the Lentils:
1 cup green or brown lentils, rinsed
3 cups vegetable broth or water
1 bay leaf
½ teaspoon salt
For the Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For Assembly:
¼ cup chopped fresh parsley
¼ cup chopped fresh mint (optional but recommended)
¼ cup toasted almonds or walnuts (for crunch)
¼ cup pomegranate seeds or dried cranberries (for sweetness, optional)
Step-by-Step Instructions
Step 1: Roast the Cauliflower
1. Preheat oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, smoked paprika, salt, and black pepper on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
Step 2: Cook the Lentils
1. In a medium saucepan, bring 3 cups vegetable broth to a boil.
2. Add the lentils and bay leaf, then reduce heat and simmer for 15-20 minutes until tender but not mushy.
3. Drain excess liquid, remove the bay leaf, and season with salt.
Step 3: Prepare the Dressing
1. In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup, garlic powder, salt, and black pepper.
2. Adjust seasoning to taste.
Step 4: Assemble the Salad
1. In a large bowl, combine the warm lentils and roasted cauliflower.
2. Pour over the dressing and toss to coat evenly.
3. Add chopped parsley, mint, toasted nuts, and pomegranate seeds (if using).
4. Serve warm or at room temperature.
Step 5: Serve & Enjoy
Serve as a main dish or a side with grilled protein or crusty bread.
Enjoy immediately or store leftovers in the fridge for up to 3 days.
Notes & Tips
What type of lentils should I use?
A:Green or brown lentils work best because they hold their shape well.
Avoid red lentils as they become too mushy.
Can I use canned lentils?
A:Yes! Drain and rinse 1½ cups canned lentils and warm them before using.
What can I add for extra protein?
A:Grilled chicken, tofu, chickpeas, or feta cheese would pair well.
Can I make this ahead of time?
A:Yes! The flavors deepen after a few hours, making it great for meal prep.
How do I store leftovers?
A:Store in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or enjoy at room temperature.
Nutritional Information
Calories: 310
Protein: 12g
Carbs: 35g
Fat: 14g
Fiber: 10g
Sugar: 5g
This Warm Cauliflower Lentil Salad is packed with Mediterranean flavors, hearty texture, and a bright lemon dressing. It’s a nutritious, plant-based dish that’s easy to prepare and incredibly satisfying!