Description
Cauliflower Lentil Salad - a vegan protein and vegetable-packed salad with a creamy and sweet dressing. Ideal for meal prep! This salad might be humble in appearance, but it is jam-packed with flavor.
Ingredients
Units
Scale
- 1 head cauliflower, cut into bite sized florets
- 2 tablespoons olive oil, divided
- 2 carrots, diced
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon smoked paprika
- Large garlic clove, minced
- 1 1/2 cups brown lentils
- 3 cups water
- 2 bay leaves
- 1/2 cup sliced green onions
- 1/4 cup minced parsley
- Salt
- Pepper
- 1 batch Easy Maple Tahini Dressing
Instructions
- Preheat the oven to 450 degrees. Toss cauliflower with 1 tablespoon oil, salt and pepper. Spread out on a sheet tray and roast for 20-25 minutes or until tender and beginning to brown.
- While the cauliflower is cooking, add the last tablespoon of oil to a large pot. Add the carrots, cumin seeds, and paprika and cook over medium heat, stirring frequently. Once the seeds become fragrant, 2-3 minutes, add the garlic and cook another 30 seconds. Add the lentils, bay leaves, and water. Simmer, covered, until the water is absorbed and the carrots and lentils are tender. Remove from the heat. If the lentils are cooked and there is remaining water, drain off the excess water. Season with salt and pepper to taste.
- Add the roasted cauliflower, parsley, and scallions to the lentils.
- Whisk together all of the dressing ingredients and drizzle over the vegetables. Serve warm or cold.
Nutrition
- Serving Size: 1/6th recipe
- Calories: 275
- Sugar: 5g
- Sodium: 293mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 17g
- Protein: 15g
