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Roasted Cauliflower Salad

URL: https://www.loveandlemons.com/roasted-cauliflower-salad/

Ingredients

The salad

  • 1 small head cauliflower
  • 2 cups arugula
  • ½ cup cooked Lemon-Herb French Green Lentils
  • ¼ cup pickled onions
  • ¼ cup pine nuts, sliced almonds, or pepitas
  • 4 pieces dried apricots or dates, diced
  • ¼ cup chopped olives or 1 tablespoon capers
  • microgreens optional
  • sea salt
  • freshly ground black pepper

The dressing

  • ½ cup tahini sauce
  • extra-virgin olive oil for drizzling
  • 1 lemon wedges, for squeezing and serving

Instructions

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Toss the cauliflower florets with olive oil, salt, and pepper, then roast for 20 to 25 minutes until browned.
  3. In a medium bowl, combine arugula and roasted cauliflower with olive oil, lemon juice, and salt.
  4. Spread the mixture onto a platter and drizzle with ⅓ of the tahini sauce.
  5. Top with lentils, pickled onions, nuts, dried apricots, and olives.
  6. Drizzle with remaining tahini sauce, add microgreens if desired, season to taste, and serve.

Nutrition Facts (estimated)

Servings
4 as a side, 2-3 as a main
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg

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