Curried Cauliflower, Grape & Lentil Salad
Ingredients
The cauliflower
-
1
head
cauliflower (divided into florets)
-
1 ½
Tbsp
melted coconut oil (or water)
-
1 ½
Tbsp
curry powder (or store-bought)
-
¼
tsp
sea salt
The dressing
-
4 ½
Tbsp
green curry paste (or store-bought)
-
2
Tbsp
tahini
-
2
Tbsp
lemon juice
-
1
Tbsp
maple syrup
-
1
pinch
salt
-
1
pinch
black pepper
-
to taste
water
to thin
The salad
-
5-6
cups
mixed greens, kale, spinach (or other green of choice)
-
1
cup
cooked green or brown lentils (rinsed and drained)
-
1
cup
red or green grapes (halved)
-
to taste
fresh cilantro
(optional)
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet with parchment paper.
- In a mixing bowl, toss the cauliflower florets with coconut oil, curry powder, and sea salt.
- Spread the cauliflower on the baking sheet and roast for 20-25 minutes until golden brown and tender.
- Prepare the dressing by whisking together green curry paste, tahini, lemon juice, maple syrup, salt, and pepper in a bowl. Thin with water as needed.
- Taste the dressing and adjust flavors to preference.
- Assemble the salad by placing mixed greens in a serving platter, then topping with lentils, grapes, and roasted cauliflower.
- Serve with the dressing and garnish with fresh cilantro if desired.
Nutrition Facts (estimated)
Servings
4
Calories
258
Total fat
11.6g
Total carbohydrates
33.2g
Total protein
10.3g
Sodium
416mg
Cholesterol
0mg
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