This Roasted Cauliflower Lentil Salad tastes bright and vibrant, thanks to a combination of lemon vinaigrette, caramelized roasted vegetables, and briny green olives. Black beluga lentils contribute their great earthy flavor, as well as protein and lots of fiber. This is the type of salad I’d be happy to eat for dinner with some crusty bread and pack for lunch the next day.
The recipe is a cinch to put together. While the cauliflower and red onions roast, cook the black lentils until tender. If the black lentils aren’t available, use an equivalent amount of French lentils. In a large salad bowl, combine the roasted cauliflower, onions, lentils, olives, pistachios, and fresh parsley and toss with a simple lemon vinaigrette. Serve warm or at room temperature. Enjoy!
To make the Roasted Cauliflower Lentil Salad, you will need the following ingredients:
Preheat the oven to 400 °F.
On a large baking sheet, toss the chopped cauliflower and sliced red onions with 1 tablespoon olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Spread evenly on the baking sheet.
Roast the vegetables for 15 minutes, then flip the cauliflower and continue roasting until browned, about 10-15 minutes more.
In the meantime, place 1 cup black lentils and ½ teaspoon salt in a medium saucepan and cover with cold water by 1 inch. Bring to a boil and then reduce the heat to a low simmer. Partially cover with the lid and cook for 15-20 minutes until the lentils are just tender. Taste the lentils to check for doneness after 15 minutes.
Once the lentils are done, strain and rinse them with cold water. Transfer the lentils to a large salad bowl.
In a mason jar, combine 1 minced garlic clove, juice of 1 lemon, 3 tablespoons olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Screw the lid on tightly and shake vigorously until emulsified.
Stir the roasted cauliflower, onions, 1 cup pitted green olives, ¼ cup chopped raw pistachios, and 1 tablespoon chopped parsley into the lentils. Pour the vinaigrette over the salad and toss to combine.
Serve right away.
This vegan Roasted Cauliflower Lentil Salad recipe is easy to make, tastes delicious, and has 17 grams of protein in each serving. Give this recipe a try, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!
Super yummy salad!
Delicious! I made this salad for my husband's birthday, and he loved it. The roasted cauliflower and lentils mix so well together. It was super easy to prepare, and we enjoyed it with crusty bread. I will definetly make this again for family gatherings. Thank you for sharing this lovely recipe!
Wow! This Roasted Cauliflower Lentil Salad is next level! I whipped it up for a dinner party and everyone was drooling! Such a flavor explosion with the roasted veggies and that lemon vinaigrette. I even had some for lunch the next day! Simple to make and super delish!
So simple and delicious. My kids loved it, and I felt great serving them something healthy. Perfect for busy weeknights!
Simply delicious and refreshing!
Man, this salad is off the charts! Whipped it up last night and my kids went crazy for it. So easy and delish!
This salad is simply great. My kids loved it and I was proud to serve a healthy meal. Roasting the cauliflower made it so flavorful and mixing it with lentils is genius.
Exceptional
Made this salad for our anniversary dinner, it was amazing and so easy!
Superb salad! simple yet tasty.
Delicious
I made the Roasted Cauliflower Lentil Salad last week for a family dinner, and it was a hit! The flavors blend together so well. I love how simple it is, and I enjoyed leftovers for lunch the next day. A perfect dish for busy nights!
Super!
BOMB! This salad just lit up my lunch game. Made it for some friends, and they lovd it too! Who knew veggies could be this delish?
Bright and vibrant salad! Thanks!
