Roasted Cauliflower Lentil Salad

This cauliflower salad has the power to win over cauliflower haters. I know that’s a bold statement, but seriously — it’s really very good. This roasted cauliflower and lentil salad with tahini dressing is nutritious, filling, and works great as a light lunch or dinner.

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 cup dry black beluga lentils, rinsed
 1 head of cauliflower cut into 5 cm florets
 2 tbsp olive oil
 ¼ tsp ground cumin
 ¼ tsp garlic powder
 ¼ tsp ground cinnamon
 2 tbsp tahini
 1 tsp maple syrup
 6 medjool dates, pitted and chopped
 ½ small red onion, chopped
 4 cups loosely packed spinach
 pinch of cayenne pepper
 sea salt and ground pepper to taste
 juice from 2 lemons, about 3 - 4 tbsp
1

Preheat oven to 220°C.

2

In a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and let cool.

3

Place cauliflower, oil, and spices (cumin, cinnamon, garlic powder, cayenne, salt, and pepper) into a large bowl and toss. Spread mixture on a large baking sheet and roast for 20 minutes or until the cauliflower has browned and become tender. Be sure to toss the cauliflower at least once while roasting.

4

In a bowl, whisk the tahini with the lemon juice, maple syrup, and 2 tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Add roasted cauliflower into the bowl. Then add your dates, red onion, and spinach. Toss the salad. Plate and serve.

Ingredients

 1 cup dry black beluga lentils, rinsed
 1 head of cauliflower cut into 5 cm florets
 2 tbsp olive oil
 ¼ tsp ground cumin
 ¼ tsp garlic powder
 ¼ tsp ground cinnamon
 2 tbsp tahini
 1 tsp maple syrup
 6 medjool dates, pitted and chopped
 ½ small red onion, chopped
 4 cups loosely packed spinach
 pinch of cayenne pepper
 sea salt and ground pepper to taste
 juice from 2 lemons, about 3 - 4 tbsp

Directions

1

Preheat oven to 220°C.

2

In a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and let cool.

3

Place cauliflower, oil, and spices (cumin, cinnamon, garlic powder, cayenne, salt, and pepper) into a large bowl and toss. Spread mixture on a large baking sheet and roast for 20 minutes or until the cauliflower has browned and become tender. Be sure to toss the cauliflower at least once while roasting.

4

In a bowl, whisk the tahini with the lemon juice, maple syrup, and 2 tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Add roasted cauliflower into the bowl. Then add your dates, red onion, and spinach. Toss the salad. Plate and serve.

Notes

Roasted Cauliflower Lentil Salad

Contact Karen

For further information please contact me

Book a free, zero-obligation call with Karen

[ameliabooking service=1]