Cauliflower and Lentil Salad with Lemon-Tahini Dressing Recipe
A vibrant and nutritious cauliflower and lentil salad featuring roasted cauliflower and red onions combined with tender French green lentils, fresh herbs, and toasted pine nuts, all tossed in a tangy lemon-tahini dressing. This versatile salad can be enjoyed warm or chilled, making it perfect for a light lunch or a healthy side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 1 large head cauliflower, cut into florets (about 5 to 6 cups)
- ½ red onion, sliced into ½-inch thick pieces
- 1 tablespoon extra virgin olive oil
- 1 cup cooked French green lentils (can substitute regular green or brown lentils)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- ¼ cup toasted pine nuts
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice (from 1 large lemon)
- 1 tablespoon capers, drained and roughly chopped
- 1 tablespoon tahini (can substitute Dijon mustard)
- 2 teaspoons honey (can substitute maple syrup)
- ¼ teaspoon salt
Instructions
- Cook Lentils: If you haven’t done so already, prepare lentils according to package instructions. Reserve 1 cup of cooked lentils for the salad.
- Roast Vegetables: Preheat oven to 400 degrees F (200 degrees C). On a large baking sheet, toss cauliflower florets and red onion slices with 1 tablespoon olive oil. Season with salt and pepper to taste. Spread in a single layer and roast for 20 to 30 minutes, turning halfway through, until cauliflower is tender and browned to your liking.
- Toast Pine Nuts: Meanwhile, chop the fresh herbs. To toast pine nuts, arrange them in a single layer in a dry skillet over medium heat. Cook for a few minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat and set aside.
- Prepare Dressing: Whisk together ¼ cup extra virgin olive oil, lemon juice, chopped capers, tahini, honey, and salt until smooth and emulsified.
- Combine Salad: In a large mixing bowl, combine the roasted cauliflower and red onion, cooked lentils, chopped parsley, chopped mint, and toasted pine nuts.
- Toss with Dressing: While continuously whisking the dressing, slowly pour it over the salad ingredients. Stir well until everything is evenly coated.
- Serve: Enjoy the salad warm immediately or chill in the refrigerator for about one hour before serving for a refreshing cold salad.
Notes
- Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.
- This recipe easily doubles for larger groups or meal prep; use two baking sheets for roasting the vegetables evenly.
- You can substitute Dijon mustard for tahini in the dressing for a different flavor profile.
- Maple syrup is a great vegan alternative to honey in the dressing.
