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 sooogood.
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.
Roasted Cauliflower Lentil Salad Ingredients
black lentils – also known as belgua lentils, they have a nice, firm texture making them great for salads
dates – I recommend using medjool dates. They’re usually larger, softer and have the best flavor
fresh lemon juice
seasonings and spices – olive oil, cumin, cinnamon, garlic powder, cayenne, salt and pepper.
Substitutions & Notes
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!
How to Make Cauliflower Lentil Salad
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!
How Long Will it Last?
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.
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.
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 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.
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.