Print
Description
A high-protein salad featuring roasted cauliflower, lentils, toasted nuts, fresh parsley, and a zesty dressing with lemon, Dijon mustard, and warm spices.
Ingredients
- 1 large head cauliflower, cut into small florets
- Olive oil, for roasting
- Salt and black pepper, to taste
- 1 can (15 ounces) cooked lentils, drained and rinsed
- ¼ cup toasted nuts (e.g., pistachios, almonds)
- 4 tablespoons fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1½ tablespoons Dijon mustard
- 1 small clove garlic, grated or minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Roast the cauliflower: Preheat your oven to 400°F (200°C). Arrange the cauliflower florets on a baking sheet. Drizzle with olive oil, then season generously with salt and black pepper. Toss to coat evenly and spread in a single layer without overcrowding. Roast for 20-30 minutes, or until the cauliflower is tender with slightly charred edges.
- Prepare the dressing: While the cauliflower roasts, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, grated garlic, ground cumin, paprika, ½ teaspoon salt, and ⅛ teaspoon black pepper in a small bowl. Add a pinch of red pepper flakes if desired. Mix until well combined and emulsified.
- Assemble the salad: In a large mixing bowl, combine the roasted cauliflower, drained and rinsed lentils, toasted nuts, and chopped fresh parsley.
- Dress and serve: Pour the prepared dressing over the salad ingredients. Toss gently to ensure all components are thoroughly coated with the flavorful dressing. Serve warm or at room temperature.
Notes
- Serve warm or at room temperature for best flavor.
- Toast nuts in a dry skillet over medium heat until fragrant, about 3-5 minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days.