Nourishing Roasted Cauliflower, Lentil & Cucumber Salad with Tzatziki Sauce
A crunchy, creamy, protein-rich salad with roasted vegetables, cooling cucumber, and classic Mediterranean flavors.
⏱️ Total Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
For the Salad
1 medium cauliflower, cut into florets
1 cup cooked lentils (green or brown)
1 cup cucumber, diced
½ cup cherry tomatoes, halved (optional)
¼ cup red onion, thinly sliced
2 tbsp fresh dill or parsley
1 tbsp olive oil
Salt & pepper to taste
½ tsp garlic powder
½ tsp paprika (optional)
For the Tzatziki Sauce
½ cup Greek yogurt
½ cup grated cucumber (squeeze out water)
1 small garlic clove, minced
1 tsp lemon juice
1 tsp olive oil
Salt & pepper
1 tbsp dill or mint (optional)
Instructions
1. Roast the Cauliflower
1. Preheat oven to 220°C (425°F).
2. Toss cauliflower with olive oil, garlic powder, paprika (optional), salt, and pepper.
3. Spread on a baking sheet and roast for 20–25 minutes, until golden and crispy.
2. Cook or Prep the Lentils
If using dry lentils: boil ½ cup lentils in water for 20–25 minutes until tender; drain.
If using canned lentils: rinse and drain.
3. Make the Tzatziki
1. Mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, pepper, and herbs.
2. Taste and adjust.
4. Assemble the Salad
In a large bowl combine:
- Roasted cauliflower
- Cooked lentils
- Cucumber
- Cherry tomatoes
- Red onion
- Fresh herbs
Toss gently.
5. Serve
Top with a big spoon of tzatziki sauce or serve it on the side.
✨ Tips
Add avocado for extra creaminess.
Add chickpeas for more protein and texture.
Use tahini instead of tzatziki for a dairy-free version.
Add lemon zest for extra brightness.
️ Nutrition information
Calories: 330–380
Protein: 16–18g
Carbs: 38–42g
Fat: 12–15g