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

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.

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.

Roasted Cauliflower Lentil Salad

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