Description
Tossed in lemon vinaigrette, this roasted cauliflower lentil salad is a wonderfully filling mix that includes green olives, red onions and pistachios.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400 degrees F.
- Cut the leaves off the cauliflower and trim the rough end off the stem. Cut the cauliflower into 1/2-inch thick slices.
- 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.
- 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.
- Stir the cauliflower, onions, olives, pistachios and parsley into the lentils.
- To make the vinaigrette, whisk together the garlic, lemon juice, olive oil, salt and pepper in a small bowl.
- Pour the vinaigrette into the salad and stir to combine.
Notes
If you can’t find black lentils, use French lentils instead.
Keywords: roasted cauliflower salad, cauliflower salad