clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Cauliflower Lentil Salad

Roasted Cauliflower Lentil Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4
  • Category: Salads
  • Method: Roasting
  • Cuisine: Mediterranean


Tossed in lemon vinaigrette, this roasted cauliflower lentil salad is a wonderfully filling mix that includes green olives, red onions and pistachios.


  • For cauliflower and onions
  • 1 head cauliflower
  • 1 small red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For lentils
  • 1 cup black lentils
  • 1 teaspoon kosher salt
  • Water
  • For salad
  • 1 cup pitted green olives (I like Castelvetrano olives.)
  • 1/4 cup chopped raw pistachios
  • 1 tablespoon chopped parsley
  • For vinaigrette
  • 1 garlic clove, minced
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 400 degrees F.
  2. Cut the leaves off the cauliflower and trim the rough end off the stem. Cut the cauliflower into 1/2-inch thick slices.
  3. Toss the cauliflower and onions with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and spread over a sheet pan. Roast for 15 minutes. Then flip the cauliflower to the other side to continue roasting until browned, about 10-15 minutes. Transfer the cauliflower to a cutting board to roughly chop.
  4. While the cauliflower is roasting, place the lentils and 1 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil and then reduce to a low simmer with the lid partially on the saucepan. Cook for 15-20 minutes until the lentils are just tender. Taste them to check their doneness after 15 minutes. Once the lentils are ready, pour them into a strainer and rinse with cold water. Transfer the lentils to a large bowl.
  5. Stir the cauliflower, onions, olives, pistachios and parsley into the lentils.
  6. To make the vinaigrette, whisk together the garlic, lemon juice, olive oil, salt and pepper in a small bowl.
  7. Pour the vinaigrette into the salad and stir to combine.


If you can’t find black lentils, use French lentils instead.

Keywords: roasted cauliflower salad, cauliflower salad