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Plate with roasted cauliflower lentil salad and a fork.
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3.77 from 13 votes

Roasted Cauliflower Lentil 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.
Prep Time15 minutes
Cook Time30 minutes
Course: Salad
Cuisine: American
Keyword: roasted cauliflower salad
Servings: 4


  • 1 cup dry black belgua lentils, rinsed
  • 1 head of cauliflower cut into 1-2 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 3-4 Tablespoons
  • 1 teaspoon maple syrup
  • 10 medjool dates pitted and chopped
  • 1/2 small red onion chopped
  • 4 cups loosely packed spinach


  • Preheat oven to 425°F.
  • 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.


Serving: 1/4 of recipe | Calories: 388kcal | Carbohydrates: 59g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 188mg | Fiber: 9g | Sugar: 45g