The Best Roasted Cauliflower Salad

This roasted cauliflower and lentil salad with tahini dressing is nutritious, filling, and works great as a light lunch or dinner. Vegan and gluten-free.

Woo-hoo for blue skies this morning! After such a soggy weekend (and running the Monument Ave. 10K in the rain), I need a little sunshine and warmth in my life. It’s supposed to be in the 60’s this afternoon and I can’t wait.

Did you have a good weekend? Isaac was in New Jersey visiting drinking beer with his brother so I filled my time with health and fitness related stuff — an awesome cycle class at Tidal Wheel on Friday evening, the 10K and brunch with friends on Saturday morning and a doTerra essential oils party on Saturday evening. I left the party amazed at all the different uses for essential oils. I can’t wait to try some myself!

The race on Saturday went well. I met up with Isaac’s sister and we ran together, which worked out perfectly. Unfortunately my intentions of training for the 10K didn’t pan out this year (dang you, cold weather) so my time was far from amazing but it was still really fun. Fun until Sunday morning when I woke up a little sore and in dire need of some stretching. Which leads me to my last weekend event: yoga on Sunday afternoon. 🙂

Okay now that I’ve updated you on the weekend, I have an amazing, springy recipe to share!

Roasted Cauliflower and Lentil Salad served on light blue plates on wood cutting board.

This cauliflower salad has the power to win over cauliflower haters. I know that’s a bold statement but seriously — it’s sooo good.

Roasted Cauliflower and Lentil Salad served on a light blue plate on wood cutting board.

I love all things roasted cauliflower so I knew I was going to enjoy this salad… and I did! Isaac, on the other hand, isn’t usually a huge fan of sweet components in salad so I was worried he wouldn’t love it because of the dates. Per the usual with worrying, it was unnecessary — after one bite he couldn’t stop raving about how good the salad was. Score!

Roasted Cauliflower and Lentil Salad served on light blue plates on wood cutting board.

I wish I could take credit for coming up with the flavor combination but the original recipe is from Food & Wine. My version includes a few EBF tweaks — less oil, no almonds, maple syrup instead of honey (to make it vegan), and a slight change in the spices.

Overall, the salad turned out beautifully. It’s nutritious, filling and works great as a light lunch or dinner. I could also see it being an awesome dish to bring to a potluck — you know, the one that everyone loves and then asks you for the recipe. The best part? You won’t have to write down the recipe, you can just send them here. 😉

Roasted Cauliflower and Lentil Salad served on light blue plates on wood cutting board.

If you make this roasted cauliflower and lentil salad, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 


Roasted Cauliflower and Lentil Salad

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4


This roasted cauliflower and lentil salad with tahini dressing is nutritious, filling, and works great as a light lunch or dinner. Vegan and gluten-free.


  • 1 cup dry black or green lentils, rinsed
  • 1 head of cauliflower, cut into 12 inch florets
  • 2 Tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon garlic powder
  • pinch of cayenne
  • sea salt & ground pepper, to taste
  • 2 Tablespoons tahini
  • juice from 2 lemons (about 34 Tablespoons)
  • 1 teaspoon maple syrup
  • 10 medjool dates, pitted and chopped
  • 1/2 small red onion, chopped
  • 4 cups loosely packed spinach


  1. Pre-heat oven to 425°. In a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and let cool.
  2. Place cauliflower, oil and spices (cumin, cinnamon, garlic powder, cayenne, salt and pepper) into a large bowl and toss. Spread mixture on a large baking sheet (affiliate link) or stone and roast for 20 minutes or until the cauliflower has browned and become tender. Be sure to toss the cauliflower at least once while roasting.
  3. In a bowl, whisk the tahini with the lemon juice, maple syrup, and 2 Tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Add roasted cauliflower into the bowl. Then add your dates, red onion and spinach. Toss the salad a bit, plate and serve.

  • Category: Salads
  • Method: Roast
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 509
  • Sugar: 8g
  • Fat: 12g
  • Carbohydrates: 81g
  • Fiber: 21g
  • Protein: 21g

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  1. I made this for dinner tonight and was so good! I’m usually not a big fan of cauliflower, but roasting it and browning it took the flavor to another level. I really enjoyed this dish.

  2. This salad looks delicious! I have to admit I don’t eat cauliflower very often because my husband isn’t a fan but I need to find a new way of cooking it to see if I can get him to eat it. Maybe this will work!?

  3. I LOVE roasted cauliflower!!! Especially with harissa paste, definitely one for you to try! This salad looks yum! Well done on the race!!! Didn’t know you were back in to running. How did you do time wise? I’m considering getting back in to it now that the sun is starting to show it’s face here too!

  4. OMG…i ran the monument 10k too! My brother lives right on monument and throws a big party for it! How crappy was it that it rained the whoooole time! I was soaked!

    The salad looks amazing – I love roasted cauliflower!! Delicious!

  5. Yummy looking recipe! I ran the 10K this past weekend too, so congrats! I’m just glad it was not raining and cold! 🙂

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