Roasted Cauliflower Salad with Lemon Tahini Dressing Recipe
Introduction
This roasted cauliflower salad with lemon tahini dressing is a vibrant and healthy dish perfect for any meal. Combining tender lentils, golden roasted cauliflower, and fresh greens, it’s packed with flavor and nutrition. The tangy tahini dressing ties everything together beautifully.
Ingredients
- 1 cup lentils (rinsed; beluga or green lentils)
- 2 cups water
- 1 ½ tsp kosher salt (add after cooking)
- 1 head cauliflower (cut into bite-size florets)
- ¼ cup olive oil (plus 1 tablespoon extra-virgin olive oil)
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- 2 tbsp tahini
- 4 tbsp lemon juice (freshly squeezed)
- 2 tbsp water
- ½ small red onion (thinly sliced)
- 4 cups spinach or arugula (loosely packed)
- ¼ cup sliced almonds (toasted)
Instructions
- Step 1: Preheat the oven to 450ºF (230ºC).
- Step 2: In a small pot, combine the rinsed lentils and 2 cups of water. Bring to a boil, then cover and simmer over medium heat until tender, about 20 minutes. Drain well and let cool.
- Step 3: On a rimmed baking sheet, toss the cauliflower florets with ¼ cup olive oil, cumin, smoked paprika, garlic powder, and ½ teaspoon kosher salt. Roast for 15 minutes, flipping halfway through, until the cauliflower is tender and golden brown.
- Step 4: In a bowl, whisk together the tahini, lemon juice, and 2 tablespoons water until smooth.
- Step 5: Add most of the dressing to the cooked lentils, season with 1 ½ teaspoons kosher salt, and toss to coat evenly.
- Step 6: Add the roasted cauliflower, sliced red onion, and spinach or arugula to the lentils. Toss gently to combine. Transfer to a serving platter, sprinkle with toasted almonds, and drizzle with the remaining tahini dressing.
Tips & Variations
- Use beluga lentils for a firmer texture or green lentils for a softer bite.
- Swap spinach or arugula with kale or mixed greens for different flavors.
- Toast the almonds lightly in a dry pan until fragrant to enhance their crunch and flavor.
- For a nut-free version, substitute tahini with sunflower seed butter.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the greens from wilting. Reheat the roasted cauliflower and lentils gently before assembling the salad again, or enjoy it cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned lentils instead of dried?
Yes, you can use canned lentils to save time. Just drain and rinse them well before adding to the salad, and skip the cooking step.
Is this salad suitable for meal prep?
Absolutely! Prepare the components ahead of time and combine just before serving to keep the greens fresh. The salad holds up well for lunches or light dinners.
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Roasted Cauliflower Salad with Lemon Tahini Dressing Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Cauliflower Salad with Lemon Tahini Dressing is a vibrant and nutritious dish featuring tender roasted cauliflower, protein-rich lentils, and fresh greens tossed in a tangy, creamy tahini and lemon dressing. Enhanced with aromatic spices and toasted almonds for added crunch, this salad makes a wholesome, satisfying meal perfect for lunch or dinner.
Ingredients
For the Lentils
- 1 cup lentils (rinsed, beluga or green lentils)
- 2 cups water
- 1 ½ tsp kosher salt (added 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 squeezed lemon juice
- 2 tbsp water
- 1 tablespoon extra-virgin olive oil
For the Salad Assembly
- ½ small red onion (thinly sliced)
- 4 cups spinach or arugula (loosely packed)
- ¼ cup sliced almonds (toasted)
Instructions
- Preheat Oven: Preheat the oven to 450ºF to prepare for roasting the cauliflower.
- Cook Lentils: In a small pot, combine the rinsed lentils with 2 cups of water and bring to a boil. Cover with a lid and simmer over medium heat for about 20 minutes until tender. Drain well and allow to cool.
- Roast Cauliflower: On a rimmed baking sheet, toss the cauliflower florets with ¼ cup of olive oil, cumin, smoked paprika, garlic powder, and ½ teaspoon kosher salt. Roast in the preheated oven for 15 minutes, flipping halfway through, until the cauliflower is tender and golden brown.
- Prepare Dressing: In a bowl, whisk together the tahini, freshly squeezed lemon juice, and 2 tablespoons of water until the mixture is smooth and creamy. Stir in 1 tablespoon of extra-virgin olive oil for added richness.
- Season Lentils: Add most of the lemon tahini dressing to the cooked lentils and season with 1 ½ teaspoons kosher salt. Toss well to coat the lentils evenly.
- Assemble Salad: In a large bowl, combine the dressed lentils, roasted cauliflower, thinly sliced red onion, and the spinach or arugula. Toss gently to mix all ingredients well.
- Serve: Transfer the salad to a serving platter. Sprinkle toasted sliced almonds over the top and drizzle with the remaining tahini dressing. Serve immediately.
Notes
- You can substitute any type of firm green or black lentils if beluga or green lentils are unavailable.
- To toast almonds, dry roast them in a pan over medium heat for 3–4 minutes until fragrant and lightly browned.
- This salad is best served fresh but the components can be prepared ahead and combined just before serving.
- For a nuttier flavor, you can toast the tahini lightly in a pan before whisking into the dressing.
- Feel free to swap spinach or arugula with kale or mixed salad greens as preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Roasted Cauliflower Salad, Lemon Tahini Dressing, Lentil Salad, Healthy Salad, Vegetarian Salad, Mediterranean Salad
