Roasted Cauliflower Salad
User Reviews
5
Roasted Cauliflower Salad
Description
Roasting the cauliflower at high heat produces browned, slightly crisp edges with tender interiors, adding a rich flavor base to the salad. Tossing roasted cauliflower with fresh arugula brings a peppery green note, while cooked green lentils add a subtle earthiness and protein. A drizzle of lemon juice brightens the flavor, and the tahini sauce adds creaminess and depth.
The salad is further enhanced with textural contrasts from pickled onions, pine nuts (or almonds/pepitas), diced dried apricots or dates, and chopped olives or capers. These elements provide tang, crunch, sweetness, and saltiness, creating complexity in every bite. Optional microgreens finish the dish with a fresh, delicate component. The salad is well seasoned with sea salt and freshly ground black pepper.
This dish can be served as a nutritious side or as a vegetarian main salad. Its blend of ingredients supports a variety of meal occasions where a flavorful, composed vegetable salad is desired. The tahini dressing can be adjusted in quantity according to preference.
Ingredients
- cauliflower florets from 1 small head
- extra-virgin olive oil for drizzling
- 2 cups arugula
- 1/2 cup green lentil cooked, lemon-herb French style
- lemon for squeezing and serving, wedges
- 1/2 cup tahini sauce
- ¼ cup onion pickled
- ¼ cup pine nuts sliced almonds, or pepitas
- 4 dried apricot diced, or dates
- ¼ cup olive chopped, or 1 tablespoon capers
- microgreens optional
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Roast the cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower florets with drizzles of olive oil and pinches of salt and pepper and roast for 20 to 25 minutes, or until browned around the edges.
- In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt. Spread onto a platter and drizzle ⅓ of the tahini sauce on top. Sprinkle on the lentils, the pickled onions, pine nuts, apricots, and olives. Drizzle with the remaining tahini dressing (or as much as you like) and top with microgreens, if using. Season to taste and serve.
User Reviews
Overall Rating
5
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