Roasted Cauliflower Lentil Salad
This hearty salad combines golden roasted cauliflower with protein-packed lentils, fresh herbs, and a zesty lemon-tahini dressing. It’s warm, nourishing, and perfect as a main dish or a side. Packed with fiber and plant-based protein, it’s both satisfying and healthy.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Salad:
1 medium cauliflower, cut into florets
2 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika (optional)
Salt & black pepper, to taste
1 cup cooked green or brown lentils (or 1 can, rinsed & drained)
½ small red onion, finely sliced
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped
¼ cup toasted almonds or walnuts, chopped
¼ cup crumbled feta cheese (optional)
For the Dressing:
3 tbsp tahini
2 tbsp lemon juice
1 tbsp olive oil
1 tsp honey or maple syrup
2–3 tbsp water (to thin)
Salt & black pepper, to taste
Instructions
1. Roast the Cauliflower:
Preheat oven to 200°C (400°F).
Toss cauliflower florets with olive oil, cumin, paprika, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes until golden and tender.
2. Cook Lentils (if not using canned):
Rinse lentils and simmer in salted water for 20–25 minutes until just tender. Drain and cool.
3. Make the Dressing:
In a small bowl, whisk together tahini, lemon juice, olive oil, honey, salt, and pepper.
Add water gradually until smooth and pourable.
4. Assemble the Salad:
In a large bowl, combine roasted cauliflower, lentils, red onion, parsley, and mint.
Toss gently with dressing.
5. Finish & Serve:
Top with toasted nuts and feta (if using).
Serve warm or at room temperature.
Notes & Tips
For extra flavor, add roasted carrots or sweet potatoes.
Use French green lentils (buy lentils) for the best texture.
Can be served as a main vegetarian dish or a side with grilled chicken or fish.
❓ Frequently asked questions FAQ
Q: Can I make this salad ahead?
A: Yes! It keeps well in the fridge for up to 3 days. Store dressing separately and toss before serving.
Q: Can I make it vegan?
A: Yes — just skip the feta or use vegan cheese.
Nutrition information
Calories: 310
Protein: 12g
Fat: 17g
Carbohydrates: 28g
Fiber: 9g
Sugar: 5g