Roasted Cauliflower Lentil Salad

with olives and pistachios
With olives and pistachios
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For cauliflower:
1 head Cauliflower chopped into bite-sized florets
1 Red onion sliced
1 tbsp Olive oil
½ tsp Kosher Salt
½ tsp Black pepper
For lentils:
1 cup Black beluga lentils
½ tsp Kosher Salt
Water enough to cover the lentils by 1 inch
For salad:
1 cup Olives pitted
¼ cup Pistachio nuts raw, chopped
1 tbsp Parsley
For vinaigrette:
1 clove Garlic minced
1 Lemon juiced
3 tbsp Olive oil
½ tsp Kosher Salt
¼ tsp Black pepper

Nutritional information

  • For cauliflower:

  • For lentils:

  • For salad:

  • For vinaigrette:

Roasted Cauliflower Lentil Salad


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:

Ingridiens for Roasted Cauliflower Lentil Salad

Steps to make Roasted Cauliflower Lentil Salad


Preheat oven

Preheat the oven to 400 °F.


Prepare cauliflower and onions for roasting


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.


Cook black lentils


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.


Drain lentils and transfer to salad bowl


Once the lentils are done, strain and rinse them with cold water. Transfer the lentils to a large salad bowl.


Make vinaigrette


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!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Bright and vibrant salad! Thanks!

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