This roasted cauliflower and lentil salad is an easy recipe that tastes delicious warm or cold! It’s made with healthy vegetarian ingredients, including fresh herbs, toasted pine nuts, and a zippy lemon caper dressing. Serve it as a hearty side dish, or make it as part of meal prep for a plant-based lunch.
You know when you’re craving something healthy but don’t want your typical salad or steamed veggies? You want something interesting but don’t know what to make? This cauliflower and lentil salad was born out of just these thoughts!
I set out to make a dish that was nutritious and super flavorful to get me out of the mid-winter cooking rut. Lentils, I thought, would be the perfect plant-based protein source. Next, I added roasted cauliflower (one of my favorite foods) and a smattering of herbs for freshness.
The lemon caper dressing is the real hero though. It’s tangy and salty and a little bit sweet. I could eat this salad all day, and I hope you do too!
Ingredients and Substitutions
- Cauliflower: Substitute broccoli or romanesco for something a little different.
- Lentils: I used Rancho Gordo French green lentils. I appreciate their petite size and how they hold their shape. You can substitute regular green, brown, or canned lentils.
- Red onion: Use shallots or yellow onion if that’s what you have.
- Parsley and mint: I love the flavors these herbs bring to cauliflower and lentil salad. Feel free to sub other fresh herbs, such as tarragon, basil, or thyme.
- Pine nuts: These are optional but so delicious! Substitute slivered almonds or chopped walnuts, or use sunflower or pumpkin seeds for a nut-free option.
- Extra virgin olive oil: I love Zoe and Partanna brands.
- Lemon juice: Substitute apple cider vinegar or white wine vinegar, but lemon works best for this recipe.
- Capers: Use chopped green olives if you don’t have them.
- Honey: Sub maple syrup if you want the recipe to be strictly vegan.
- Tahini: Use Dijon mustard if that’s what you have.
Instructions
The full recipe card for cauliflower and lentil salad is at the bottom of the post. Scroll down to see the ingredients and directions.
Combine roasted cauliflower and onion, cooked lentils, toasted pine nuts, and fresh herbs in a mixing bowl.
Whisk dressing ingredients in a measuring cup. Pour over salad, and stir until combined.
Storage
Roasted cauliflower and lentil salad can be enjoyed warm or cold! Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.
Serving
Enjoy as a side dish to salmon, chicken, burgers, or pork. You can also add shredded chicken right to the salad to boost the protein, and crumbled feta or goat cheese for more flavor. Alternatively, it makes a great vegetarian main course on its own!
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📖 Recipe
Roasted Cauliflower and Lentil Salad
Ingredients
Salad
- 1 large head cauliflower - cut into florets, about 5 to 6 cups
- ½ red onion - sliced into ½-inch thick pieces
- 1 tablespoon extra virgin olive oil
- 1 cup cooked French green lentils - can substitute regular green or brown lentils
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- ¼ cup toasted pine nuts
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice - from 1 large lemon
- 1 tablespoon capers - drained and roughly chopped
- 1 tablespoon tahini - can sub Dijon mustard
- 2 teaspoons honey - can sub maple syrup
- ¼ teaspoon salt
Instructions
- If you haven't done so already, prepare lentils according to package instructions. Reserve 1 cup for the salad.
- Preheat oven to 400 degrees F. On a large baking sheet, toss cauliflower florets and red onion slices in olive oil. Season with salt and pepper. Bake for 20 to 30 minutes, turning halfway through, until cauliflower is tender and browned to your liking.
- In the meantime, chop the herbs. If you need to toast the pine nuts, arrange them in a single layer in a skillet over medium heat. Cook for a few minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat.
- Make the dressing by whisking together olive oil, lemon juice, capers, tahini, honey, and salt.
- Combine the roasted cauliflower and onion, lentils, parsley, mint, and pine nuts in a large mixing bowl. Whisk the dressing continuously as you pour it over the salad ingredients. Stir until everything is coated.
- Enjoy the salad warm or after chilling in the fridge for an hour!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.
- It’s easy to double the recipe for larger crowds or families or when making for meal prep. Use two baking sheets to cook double the vegetables.
- Possible additions include shredded chicken, bacon, feta cheese, or goat cheese.
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