Go Back
–+ servings
Roasted Cauliflower Lentil Salad

Roasted Cauliflower Lentil Salad That's Uber Deliciously Nutritious

This Roasted Cauliflower Lentil Salad is a nutritious and delicious plant-based dish that's perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Plant-Based
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Brown Lentils Use pre-steamed or canned for convenience.
  • 2 cups Chopped Kale Substitute with spinach if desired.
  • 1 medium Red Onion, Thinly Sliced Can swap with shallots for a milder flavor.
  • 2 medium Persian Cucumbers, Sliced Regular cucumbers can be used as a substitute.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 tablespoon Juice from Lemon Adds acidity to brighten flavors.
  • to taste Salt and Pepper Essential for enhancing all flavors.
  • ½ cup Chopped Pistachios Can substitute with walnuts or almonds.
  • 1 head Cauliflower Main roasted vegetable; broccoli can be used as an alternative.
  • 2 medium Carrots, Peeled Could replace with parsnips for a different flavor.
For the Dressing
  • ¼ cup Tahini Substitute with sunflower seed butter for a nut-free option.
  • to taste tablespoons Water Adjusts the consistency of the dressing.
  • 2 cloves Garlic Adds aromatic tension in the dressing.
  • ¼ cup Mint Leaves Can substitute with parsley or basil for a different herbal note.
For the Spices
  • 1 teaspoon Paprika Enhances the savory profile of roasted veggies.
  • 1 teaspoon Cumin Adds warmth and depth to the flavors.
  • 1 teaspoon Turmeric Provides an earthy note and vibrant color.
  • ½ teaspoon Cinnamon Introduces a subtle sweetness; use sparingly.
  • to taste Black Pepper Offers a slight kick for balanced flavor.
  • 1 teaspoon Smoked Paprika Imparts a rich, smoky essence that elevates the dish.

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a parchment-lined baking sheet.
  2. Slice the cauliflower into bite-sized florets and chop the carrots. Spread them on the baking sheet.
  3. Mix spices in a bowl. Drizzle vegetables with olive oil and sprinkle the spice mixture over them.
  4. Roast vegetables for 45-60 minutes, flipping halfway until golden brown and tender.
  5. In a blender, combine tahini, water, garlic, mint leaves, lemon juice, and a pinch of salt. Blend until smooth.
  6. In a bowl, massage chopped kale with olive oil, lemon juice, salt, and pepper for 2-3 minutes.
  7. Combine roasted vegetables with the massaged kale, cooked lentils, cucumbers, onions, and pistachios. Toss with dressing.
  8. Store leftovers separately in the fridge for optimal freshness.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 200mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 3000IUVitamin C: 50mgCalcium: 80mgIron: 3mg

Notes

This salad is versatile and can be customized with seasonal ingredients or different nuts as desired.

Tried this recipe?

Let us know how it was!