3.77 31 Published Jan 18, 2021, Updated Nov 14, 2022 The inspiration for this salad came from Food & Wine. My version includes a few EBF tweaks — less oil, no almonds, maple syrup instead of honey (to make it vegan), and a slight change in the spices. The salad turned out to be delicious! It’s nutritious, filling and works great as a light lunch or dinner. I could also see it being an awesome dish to bring to a potluck. It’s one of those salads that everyone will love… and I bet at least one person will ask you for the recipe.
Roasted Cauliflower Lentil Salad Ingredients
black lentils – also known as belgua lentils, they have a nice, firm texture making them great for saladscauliflowerred onionspinachdates – I recommend using medjool dates. They’re usually larger, softer and have the best flavortahinifresh lemon juicemaple syrupseasonings and spices – olive oil, cumin, cinnamon, garlic powder, cayenne, salt and pepper.
Substitutions & Notes
Lentils – I chose black lentils for this salad. You could try green/brown lentils, but black lentils are firmer and tend to work best for salads like this. I wouldn’t use red lentils because they’re too mushy. Vegetables – I love the combination of cauliflower, onion and spinach, but if you want to use a different green or add in an extra vegetable, I say go for it!
How to Make Cauliflower Lentil Salad
Cook your lentils – In a saucepan, combine the black lentils with water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and set aside to let cool. Roast cauliflower – Place the cauliflower, oil and spices into a large bowl and toss. Spread mixture on a large baking sheet or stone and roast for 20 minutes or until the cauliflower is brown and tender. Toss cauliflower at least once during the roasting process. Make dressing – In a bowl, whisk the tahini, lemon juice, maple syrup and 2 tablespoons of water until smooth. Assemble salad – Add the lentils to the dressing and season with salt and pepper. Toss to coat. Add the roasted cauliflower, dates, red onion and spinach, toss again and enjoy!
How Long Will it Last?
I prefer this salad fresh just because I like the contradiction of hot and cold ingredients, but you can definitely store leftovers to enjoy again! It will last 3-5 days in an airtight container in the refrigerator.
More Cauliflower Recipes to Try
Cauliflower Pizza CrustCauliflower TabboulehHow to Make Cauliflower RiceCrackling Cauliflower SaladSriracha Cauliflower and Chickpea Sheet Pan MealHealthy Cauliflower PopcornRoasted Curried CauliflowerRoasted CauliflowerCauliflower Gratin
Try These Other Tasty Lentil Recipes:
Mediterranean Lentil SaladKale Sweet Potato Lentil SaladLentil Tuna SaladRoasted Garlic Lentil SoupVegan Lentil LoafLentil Meatballs
Be sure to check out all of the cauliflower recipes and lentil recipes here at EBF! Photos by Ashley McLaughlin.
