Roasted Cauliflower and Lentil Salad [ 40 min ]
This roasted cauliflower and lentil salad is not just a feast for the eyes with its vibrant colors, but a delightful combination of flavors and textures. The golden cauliflower, tender lentils, and refreshing lemon-tahini dressing create a dish that's both hearty and light. Perfect for a nutritious lunch or a side dish, it's a quick recipe bursting with Mediterranean flavors that can be enjoyed warm or at room temperature.
Ingrédients
- 1 large cauliflower, cut into florets
- 1 cup green lentils, rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup fresh parsley, chopped
- 1/2 red red onion, finely chopped
- 1 lemon, lemon, juiced
- 1/4 cup tahini sauce
- 2 tablespoons pomegranate seeds (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cauliflower florets with olive oil, cumin, turmeric, smoked paprika, salt, and black pepper until evenly coated.
- Spread the cauliflower on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
- In the meantime, cook the green lentils in a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain and set aside.
- In a large serving bowl, combine the roasted cauliflower, cooked lentils, chopped parsley, and red onion.
- Drizzle with lemon juice and tahini sauce, then toss to combine.
- Sprinkle pomegranate seeds on top if using.
- Serve warm or at room temperature.
Nutrition
Serving: 100gCalories: 340kcalCarbohydrates: 42gProtéines: 12gFat: 14gSucre: 8g
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