Roasted Cauliflower Lentil Salad

Name: Roasted Cauliflower Lentil Salad
Prep time: 15 min
Cook time: 30 min
Yield: 4 serving
Ingredients: 1 cup dry black; 1 head of cauliflower; 2 Tablespoons olive oil; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/4 teaspoon garlic powder; pinch of cayenne; sea salt & ground pepper; 2 Tablespoons Tahini; Juice from 2 lemons; 1 teaspoon maple syrup; 10 Medjool dates; 1/2 small red onion; 4 cups loosely packed spinach

User Reviews

3.8

39 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Servings
4
Calories
388 kcal
Course
Salad
Cuisine
American

Roasted Cauliflower Lentil Salad

Odette Barnes

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This roasted cauliflower and lentil salad with tahini dressing is nutritious, filling, and works great as a light lunch or dinner. Vegan and gluten-free.

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Ingredients

Servings

1 cup dry black belgua lentils, rinsed
1 head of cauliflower cut into 1-2 inch florets
2 Tablespoons olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
pinch of cayenne
sea salt & ground pepper to taste
2 Tablespoons Tahini
Juice from 2 lemons about 3-4 Tablespoons
1 teaspoon maple syrup
10 Medjool dates pitted and chopped
1/2 small red onion chopped
4 cups loosely packed spinach

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Instructions

Preheat oven to 425°F.
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.
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 or stone 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.
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 a bit, plate and serve.

Nutrition Information

Show Details

Serving 1/4 of recipe Calories 388kcal (19%) Carbohydrates 59g (20%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Sodium 188mg (8%) Fiber 9g (36%) Sugar 45g (90%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 388 kcal

% Daily Value*

Serving	1/4 of recipe
Calories	388kcal	19%
Carbohydrates	59g	20%
Protein	13g	26%
Fat	12g	18%
Saturated Fat	1g	5%
Polyunsaturated Fat	6g	35%
Sodium	188mg	8%
Fiber	9g	36%
Sugar	45g	90%