Roasted Cauliflower Salad

As seen on

Love & Lemons

Total Time

45 mins

Prep Time

15 mins

Cook Time

30 mins

Rating

(16)

Ingredients

2-4 servings

Florets from 1 small head of cauliflower
Extra-virgin olive oil, for drizzling
2 cups arugula
1/2 cup cooked Lemon-Herb French Green Lentils
Lemon wedges, for squeezing and serving
1/2 cup Tahini Sauce
¼ cup Pickled Onions
¼ cup pine nuts, sliced almonds, or pepitas
4 dried apricots or dates, diced
¼ cup chopped olives or 1 tablespoon capers
Microgreens, optional
Sea salt and freshly ground black pepper

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Preparation

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Step 1

Roast the cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower florets with drizzles of olive oil and pinches of salt and pepper and roast for 20 to 25 minutes, or until browned around the edges.

Step 2

In a medium bowl, toss the arugula and roasted cauliflower with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Spread onto a platter and drizzle ⅓ of the tahini sauce on top. Sprinkle on the lentils, the pickled onions, pine nuts, apricots, and olives. Drizzle with the remaining tahini dressing (or as much as you like) and top with microgreens, if using. Season to taste and serve.

Chef’s notes

This roasted cauliflower salad will brighten up any winter day.

It’s packed with contrasting textures and flavors, and it really is energizing and bright.

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Roasted Cauliflower Salad

Ingredients

Preparation

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Step 2

Chef’s notes

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