How to Make a Delicious Roasted Cauliflower and Lentil Salad with Lemon Tahini Dressing

Simple Summary

This vibrant Roasted Cauliflower and Lentil Salad combines the nutty flavor of roasted cauliflower with protein-packed lentils, creating a hearty and nutritious dish perfect for a satisfying meal or side.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 cup green or brown lentils, rinsed
• 4 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2-3 tablespoons warm water
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced almonds, toasted
• 2 tablespoons dried cranberries

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, cumin, smoked paprika, salt, and pepper.

3. Spread the seasoned cauliflower on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until golden brown and tender.

4. While the cauliflower is roasting, cook the lentils. In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and set aside.

5. Prepare the dressing by whisking together tahini, lemon juice, minced garlic, remaining 2 tablespoons olive oil, and salt to taste in a small bowl. Add warm water gradually until you reach a pourable consistency.

6. In a large serving bowl, combine the roasted cauliflower and cooked lentils.

7. Drizzle the tahini dressing over the cauliflower and lentils, tossing gently to coat.

8. Fold in chopped parsley, toasted almonds, and dried cranberries.

9. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Chef's Notes

• For a gluten-free version, ensure your tahini is certified gluten-free.
• You can substitute green or brown lentils with pre-cooked lentils to save time. Simply warm them before adding to the salad.
• To make this salad ahead, roast the cauliflower and cook the lentils in advance, but add the dressing and toppings just before serving to maintain freshness and texture.
• For added flavor, try roasting a few cloves of garlic along with the cauliflower and mash them into the dressing.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (approximate):

• Calories: 380
• Protein: 14g
• Fiber: 10g
• Healthy Fats: 22g
• Vitamin C: 80% of daily value
• Iron: 20% of daily value This salad is rich in plant-based protein, fiber, and healthy fats. It's also an excellent source of vitamins and minerals, particularly vitamin C from the cauliflower and iron from the lentils.

Serving Suggestions

• Serve this salad as a main course for a light lunch or dinner, paired with a slice of crusty whole grain bread.
• For a more substantial meal, add grilled chicken or roasted chickpeas for extra protein.
• This salad makes an excellent side dish for grilled fish or as part of a Mediterranean-inspired mezze platter.
• Garnish with a sprinkle of za'atar or sumac for an extra Middle Eastern flavor profile.
• For a refreshing beverage pairing, serve with a glass of chilled mint tea or a crisp white wine like Sauvignon Blanc.