Description
This Roasted Cauliflower Salad with Lemon Tahini Dressing is a fresh, nutritious dish featuring tender roasted cauliflower, protein-packed lentils, and a zesty, creamy tahini dressing. Perfect as a light lunch or a vibrant side, it combines warm roasted vegetables with crisp greens and toasted almonds for crunch, balanced by the bright flavors of lemon and spices.
Ingredients
Scale
For the Lentils
- 1 cup lentils (beluga or green lentils), rinsed
- 2 cups water
- 1 ½ tsp kosher salt (to add after cooking)
For the Roasted Cauliflower
- 1 head cauliflower, cut into bite-size florets
- ¼ cup olive oil
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
For the Lemon Tahini Dressing
- 2 tbsp tahini
- 4 tbsp freshly juiced lemon
- 2 tbsp water
- 1 tablespoon extra-virgin olive oil
For the Salad
- ½ small red onion, thinly sliced
- 4 cups spinach or arugula, loosely packed
- ¼ cup sliced almonds, toasted
Instructions
- Preheat and Prepare Lentils: Preheat your oven to 450ºF. In a small pot, combine rinsed lentils with 2 cups of water and bring to a boil. Cover the pot and simmer over medium heat until lentils are tender, approximately 20 minutes. Drain the lentils well and allow them to cool.
- Roast the Cauliflower: On a rimmed baking sheet, toss the cauliflower florets with ¼ cup of olive oil, cumin, smoked paprika, garlic powder, and ½ teaspoon of kosher salt. Roast in the preheated oven for 15 minutes, flipping halfway through, until the cauliflower is tender and golden brown.
- Make Lemon Tahini Dressing: In a bowl, whisk together the tahini, freshly squeezed lemon juice, and 2 tablespoons of water until smooth and creamy. Stir in 1 tablespoon of extra-virgin olive oil for added richness.
- Dress Lentils and Season: Add most of the lemon tahini dressing to the cooled lentils. Season with 1 ½ teaspoons of kosher salt, then toss the lentils to coat evenly with the dressing and seasoning.
- Assemble the Salad: In a large bowl, combine the dressed lentils with the roasted cauliflower, thinly sliced red onion, and spinach or arugula. Toss gently to combine all ingredients well.
- Serve: Transfer the salad to a serving platter, sprinkle with toasted sliced almonds for crunch, and drizzle with the remaining lemon tahini dressing before serving.
Notes
- Use beluga or green lentils for best texture — they hold their shape well after cooking.
- To toast almonds, heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes.
- This salad can be served warm or at room temperature.
- For a vegan dish, ensure tahini does not contain any non-vegan additives.
- Adjust the lemon juice and salt to taste for acidity and seasoning balance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted cauliflower salad, lemon tahini dressing, lentil salad, healthy vegetarian salad, Mediterranean salad, gluten free, vegetarian lunch
