This roasted cauliflower and lentil salad with tahini dressing is nutritious, filling, and works great as a light lunch or dinner. It’s also vegan and gluten-free.
This cauliflower salad has the power to win over cauliflower haters. I know that’s a bold statement, but seriously — it’s sooo good.
The inspiration for this salad came 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.
The salad turned out to be delicious!
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. It’s one of those salads that everyone will love… and I bet at least one person will ask you for the recipe.
Lentils – I chose black lentils for this salad. You could try green/brown lentils, but black lentils are firmer and tend to work best for salads like this. I wouldn’t use red lentils because they’re too mushy.
Vegetables – I love the combination of cauliflower, onion and spinach, but if you want to use a different green or add in an extra vegetable, I say go for it!
Cook your lentils – In a saucepan, combine the black lentils with water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and set aside to let cool.
Roast cauliflower – Place the cauliflower, oil and spices into a large bowl and toss. Spread mixture on a large baking sheet or stone and roast for 20 minutes or until the cauliflower is brown and tender. Toss cauliflower at least once during the roasting process.
Make dressing – In a bowl, whisk the tahini, lemon juice, maple syrup and 2 tablespoons of water until smooth.
Assemble salad – Add the lentils to the dressing and season with salt and pepper. Toss to coat. Add the roasted cauliflower, dates, red onion and spinach, toss again and enjoy!
I prefer this salad fresh just because I like the contradiction of hot and cold ingredients, but you can definitely store leftovers to enjoy again! It will last 3-5 days in an airtight container in the refrigerator.
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.
Photos by Ashley McLaughlin.