Roasted Cauliflower and Lentil Salad

The method of preparing a vegetable can alter the flavor immensely. At home, I usually steamed cauliflower or ate it raw on salads, but with this recipe, I learned the power of roasting cauliflower. The process of roasting brings out the sweet notes of the vegetable and gives it a tender texture. While the seasoned cauliflower would be delicious on its own, the combination of the earthy lentils, crisp kale and salty cashews make the perfect dish — plus how could I forget the sweet yet savory tahini-based dressing. In case you can’t tell, this is a to-die-for recipe!

Roasted Cauliflower and Lentil Salad


> 1 cup green lentils
> 1 head of cauliflower, cut into bite-size pieces
> cooking spray
> 1/4 teaspoon ground cumin
> 1/4 teaspoon ground cinnamon
> 1/4 teaspoon paprika
> 2 tablespoons tahini
> 3 tablespoons coconut water
> 1 teaspoon honey
> 6 green onions, thinly sliced
> 1/2 cup cashew pieces
> 5 cups kale, cut into bite-size pieces


In a medium saucepan, combine lentils with 2 cups of water. Bring to a boil, and simmer over moderate heat about 20 minutes.

Meanwhile, preheat oven to 350°F. Spray a large rimmed baking sheet with cooking spray. Place the cauliflower on the baking sheet, and toss with the cumin, cinnamon and paprika. Season with salt and pepper. Roast for 2o minutes, or until cauliflower is golden brown, turning occasionally.

In a large bowl, whisk together the tahini, coconut water and honey. Season with salt. Add the lentils and toss to coat. Add the cauliflower, onions, cashews and kale. Toss to incorporate, and season with salt and pepper.

Makes 4 servings.

Adapted from Food & Wine.


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