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Roasted Cauliflower and Lentil Salad

Roasted Cauliflower and Lentil Salad

Wonderfully seasoned Roasted Cauliflower and Lentil Salad is so good you'll forget your eating a mega-healthy meal! Chock-full of nutritious goodies.
Course Salad
Cuisine American
Keyword Roasted Cauliflower and Lentil Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 530kcal
Author Kathleen


  • 1/2 Cup Sliced Almonds
  • 1 Cup Green Lentils, Rinsed
  • 1/2 Teaspoon Salt
  • 1 Head Cauliflower, Cut into 1-1 1/2 Inch Florets
  • 1/4 Cup, Plus 1 Tablespoon Olive Oil
  • 1/2 Teaspoon Cumin
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Dried Ginger
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 2 Tablespoon Tahini
  • 3 Tablespoons Fresh Lemon Juice
  • 1 Teaspoons Honey
  • 1 Tablespoon Olive Oil
  • 2 Tablespoon Water
  • 1/2 Cup Dates, Pitted and Chopped
  • 1/2 Small Red Onion, Thinly Sliced
  • 4 Cups (Loosely Packed) Arugula or Spinach,


  • Preheat oven to 350 degrees. On a rimmed baking sheet, spread the almonds and cook in preheated oven until lightly colored about 8 minutes. Cool and move to a small bowl and set aside. Increase oven temperature to 425 degrees.
  • In a medium saucepan, add lentils and 2 cups of water.  Bring to a boil, reduce heat and simmer lentils, adding more water if necessary, until lentils are tender about 20 minutes.  Drain lentils thoroughly, add 1/2 teaspoon of salt and mix thoroughly, then cool to room temperature.  Set aside.
  • In a small bowl, make the spice mix by combining cumin, cinnamon, ginger, black pepper, and 3/4 teaspoon salt.  On a rimmed baking sheet (used the same one you toasted almonds on), toss cauliflower with 1/4 cup olive oil and until evenly coated.  Evenly sprinkle spice mix over cauliflower.  When oven has reached 425 degrees, roast cauliflower 20- 25 minutes or until it's browned nicely on the bottom. Allow to cool and set aside.
  • In a bowl, large enough to later accommodate all salad ingredients, make the dressing by whisking the tahini, lemon juice, honey,  1 Tablespoon olive oil and 2 Tablespoons water together until smooth. Add the room temperature almonds, cauliflower, lentils, then dates,  red onion, and arugula or spinach and toss until evenly coated with dressing. Taste for seasoning and add salt and pepper as needed.


Calories: 530kcal | Carbohydrates: 51g | Protein: 17g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 742mg | Potassium: 822mg | Fiber: 18g | Sugar: 16g | Vitamin A: 15IU | Vitamin C: 20.5mg | Calcium: 99mg | Iron: 4.9mg