Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Cauliflower salad with lentils, tomatoes, and lettuce on a white plate on a wooden background.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Roasted Cauliflower Salad with Lentils and Lemon Vinaigrette

Recipe by Veronika Sykorova

This cauliflower salad is delicious served both hot and cold. Skip the greens and serve it as a hot side or keep them for a fresh salad, perfect for lunch or dinner.

  • Total Time50 minutes
  • Yield4-6 1x
  • DietVegan

Ingredients

Units Scale

Roasted Cauliflower

  • 1 head cauliflower, cut into small florets, core removed
  • 2 yellow onions, peeled and cut into quarters
  • 2 tbsp avocado oil (or other high heat cooking oil)
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp dried parsley (optional)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2-1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • freshly cracked black pepper to taste
  • 1 can brown lentils, drained and rinsed
  • 1 cup fresh parsley, chopped
  • 1 cup sun-dried tomatoes, drained, rinsed, and chopped

Dressing

  • 1/2 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 tbsp sherry vinegar (optional, sub more lemon juice)

Make it into a salad (pick your favorites)

  • mixed greens, cherry tomatoes, chopped cucumber, sliced red onion, pickled red onion, capers, hemp hearts, feta cheese, soft goat cheese

Instructions

  1. Preheat the oven to 400F (200C).
  2. Spread the cauliflower florets and onion on a large baking sheet, use two if necessary. Drizzle with avocado oil and toss to coat.
  3. In a small bowl mix together the dried oregano, thyme, and parsley, garlic powder, smoked paprika, chili powder, ground cumin, sea salt, and black pepper. Season the cauliflower evenly with the spice blend and toss.
  4. Roast the cauliflower in the preheated oven for 20 minutes, toss, and roast for 20 more minutes.
  5. To the pan with the roasted cauliflower add the brown lentils, parsley, and sun-dried tomatoes, and toss.
  6. Dressing: While the cauliflower is roasting, mix together the olive oil, lemon juice, and sherry vinegar in a bowl or a glass. Drizzle half of it over the roasted cauliflower. Reserve the remaining half for serving.
  7. Make it into a salad: Layer all your favorite salad ingredients into bowls and top with 1-2 cups of the roasted cauliflower lentil mix and drizzle with the remaining dressing.

Notes

Lentils: I’m using canned lentils to save time but you can cook your own lentils too. ½ cup dry brown or black lentils should be enough.

Salad ingredients: I'm not adding measurements for the vegetables for the salad because that's based on preference. Add more to make it into a salad big enough for 6 people.

Storing: I recommend storing the roasted cauliflower, lentils, sun-dried tomatoes, and dressing in an airtight container in the fridge without any other fresh greens or vegetables mixed in to avoid them wilting. Make your salads with any greens or fresh veggies right before serving.

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Salad
  • Method: Oven
  • Cuisine: American

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Find it online: https://thehealthfulideas.com/roasted-cauliflower-salad-lentils-lemon-vinaigrette/