I’m a big fan of salads that can hold their own as a main meal, and this Cauliflower Lentil Salad is exactly that. The cauliflower and lentils roast together on the one tray with cumin seeds, turmeric, garlic powder and onion powder until the edges are golden and starting to crisp up.
Personally, roasted cauliflower is one of my favourite ways to eat cauliflower. The edges caramelise and crisp up in the oven and it soaks up so much flavour. If you love it too, you might also like my Roasted Cauliflower and Kale Salad. Lentils are another staple in our house and I’ve been adding them to just about every salad lately, like this Honey Roasted Carrot Lentil Salad and my Fresh & Delicious Quinoa Lentil Salad.
This cauliflower lentil salad is filling enough to enjoy on its own, but if you want to serve it as a side, it goes perfectly with my Mediterranean Sheet Pan Chicken or my Harissa Roast Chicken. It’s also perfect for sharing at a barbecue or get-together, or for meal prepping lunches for the week. The lentils add plant-based protein and fibre, and because baby kale is a sturdy leafy green, this salad keeps really well in the fridge!
Everything You Need to Make Cauliflower Lentil Salad
This roasted cauliflower lentil salad is made using simple ingredients that are easy to find! I’ve listed everything you will need below, including any ingredient notes and possible swaps. You can find the ingredient quantities in the recipe card at the bottom of this post.
- cauliflower – you will need about 800 grams, which is roughly one medium head of cauliflower. Cut it into very small florets so that it roasts evenly and gets nice and crispy.
- canned lentils – I’ve used canned brown lentils to keep things quick and easy. Make sure you drain and rinse them well. You can also use 1 ½ cups of home cooked brown or green lentils.
- spices – I’ve used a combination of ground turmeric, cumin seeds, garlic powder, onion powder and sea salt flakes. If you don’t have cumin seeds, you can swap for 1 teaspoon ground cumin.
- extra virgin olive oil – olive oil is my go-to oil for roasting and a great source of healthy fats. You will need it for both the roasted cauliflower and the dressing.
- pine nuts – toasting the pine nuts brings out their buttery flavour. You can swap them for toasted slivered almonds, walnuts or pepitas (pumpkin seeds) if you need this salad to be nut free.
- baby kale – baby kale is more tender than regular kale but still sturdy enough to hold up to the dressing. You can swap for regular kale with the stems removed or baby spinach (just note spinach won’t keep as well once dressed).
- firm feta – choose a firm feta so that it crumbles nicely. Goat’s cheese would also work well. To make this salad dairy free, use a dairy free feta or leave it out.
- dried cranberries – these add a little pop of sweetness. You can swap for raisins, currants or pomegranate arils.
For the dressing
- lemon juice – freshly squeezed lemon juice is best. You will need about one lemon.
- Dijon mustard – this helps to emulsify the dressing and adds a lovely tang. Wholegrain mustard works too.
- honey – swap for pure maple syrup to make this salad vegan (along with dairy free feta).
- extra virgin olive oil
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Tips for Making the Best Cauliflower Lentil Salad
This lentil cauliflower salad is really simple to make, but there are a few tips and tricks to help you get the best results every time. You can find the full instructions in the recipe card at the bottom of this post.
- cut the cauliflower into very small florets – smaller florets have more surface area, which means more crispy, golden edges. It also means every bite of salad gets a bit of everything.
- dry the lentils well – after rinsing the lentils, pat them dry with a clean tea towel or paper towel. Dry lentils will crisp up in the oven rather than steam.
- don’t overcrowd the tray – spread everything out in a single layer. If your tray is crowded, use two trays so the cauliflower roasts instead of steams.
- wear gloves when tossing – turmeric stains! If you don’t want yellow hands, use food safe gloves or toss everything together with a pair of tongs.
- keep an eye on the pine nuts – pine nuts go from golden to burnt very quickly. Toast them for about 5 minutes and transfer them straight to a bowl so they don’t keep cooking on the hot tray.
- let the cauliflower cool before assembling – if the roasted cauliflower and lentils are still hot, they will wilt the kale and melt the feta. Warm is fine, hot is not.
- finely chop the kale – finely chopped kale is much easier to eat and soaks up the dressing better. If you’re using regular kale, massage it with a little of the dressing first to soften it.
- taste the dressing – lemons vary in how much juice and tartness they have, so taste the dressing and adjust with a little more honey or lemon juice to suit you.
Storage
This lentil cauliflower salad is perfect for meal prep and makes great leftovers. For the best results, store the salad and dressing separately and dress it just before serving.
- undressed salad – store in an airtight container in the fridge for up to 4 days.
- dressing – store in a glass jar in the fridge for up to one week. The olive oil may firm up a little when chilled, so let it sit at room temperature for 5–10 minutes and give it a good shake before using.
- dressed salad – store any leftovers in an airtight container in the fridge for 2 to 3 days.
I wouldn’t recommend freezing this salad, as the kale and feta don’t freeze well.
Cauliflower Lentil Salad
Equipment
- Sharp knife
- Chopping Board
- Salad bowl
- Whisk
Ingredients
- 800 grams cauliflower, cut into small florets
- 420 gram can lentils, drained and rinsed
- 1 ½ teaspoons ground turmeric
- 1 ½ teaspoons cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt flakes
- 2 tablespoons extra virgin olive oil
- ½ cup pine nuts
- 120 grams kale, finely chopped
- 125 grams firm feta
- ¼ cup dried cranberries
Dressing
- 40 mL lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 50 mL extra virgin olive oil
Instructions
- Preheat the oven to 200°C/392°F (conventional). Line a large pan with baking paper and set aside.
- Remove the leaves from the cauliflower and cut into very small florets. Place florets onto the lined baking tray.
- Add the lentils, turmeric, cumin seeds, garlic powder and salt to the tray. Season with freshly ground black pepper to taste. Drizzle with olive oil and toss to coat as evenly as possible. If you don’t want your hands died yellow from the turmeric, use food safe gloves for this step.
- Bake for 50 minutes, until the cauliflower is starting to crisp up. Set aside to cool.
- Spread the pine nuts onto a small baking tray and place into the oven to toast for about 5 minutes, keeping an eye on them so that they don’t burn. Transfer to a bowl to cool and to prevent them from cooking further in the hot tray.
- To make the dressing, whisk together the lemon juice, Dijon mustard and honey in a small bowl. Continue whisking while pouring in the olive oil until the dressing is smooth. Season with salt and pepper to taste.
- To assemble the salad, add the chopped kale, roasted cauliflower and lentils, pine nuts, crumbled feta and cranberries to a large salad bowl. Drizzle with the dressing and toss to combine.
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