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Roasted Cauliflower Salad with Lentils & Tahini Dressing {Vegan}

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Lately, I have re-discovered my love for cauliflower! I know, I kind of missed the “Big Cauliflower Revolution” that seems to have raged through the foodblogs on this side of the ocean. Food Trends make me kind of weary. I admit though, having made my first batch of caulifower rice the other day, I can see why people rave about it. Not sure if I’ll ever try the Cauliflower Pizza Crust. I don’t see how I could make a cheesy cauliflower pancake pass for pizza crust before my family. At least not before my husband and ex pizzaiolo who has worked in the city’s best Neapolitan Pizza Place. Nope. I’m sure it tastes delicious but I might want to call it something else.

Well,  luckily there’s so many other cauliflower dishes with no risk of marital row. One of the Cauliflower Dishes that we both have come to love is this Middle Eastern inspired Roasted Cauliflower Salad with red Lentils & a refreshing Lemon Tahini Dressing.



Even if you think you don’t really like caulifower, believe me, you will like this vegan salad!

Here’s why: Roasting the cauliflower in a very hot oven releases its natural sugar and makes it sweet and caramelized and adds this smokiness that just makes it the perfect dish to eat outdoors on a warm summer evening.


While the cauliflower is roasting, you quickly cook some red lentils and put together a simply amazing Vegan Lemon Tahini Salad Dressing. This nutty and refreshing Tahini Dressing goes so well with the sweet and smoky cauliflower! ( I like to get this 100% Pure Ground Sesame Tahini  * as it comes in a pack of 2 at a reeaaally good price ).

For sweetness and texture, I also like to add some dried fruit, like cranberries, to this salad! The salad needs a bit of freshness as well. This is where the red onions come in. Colour and crunch!


Fan of roasted cauliflower? Maybe you might also like my Roasted Cauliflower Soup with Chickpeas and Sweet Potatoes!

My product recommendations: *

Spicy World Masoor Dal 4 Po...Shop on Amazon Baron's Pure Tahini Sesame ...Shop on Amazon Salad Samurai: 100 Cutting-...Shop on Amazon Cauliflower Cookbook: Swap ...Shop on Amazon

* Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites

Roasted Cauliflower & Red Lentil Salad with Tahini Dressing {Vegan}

This Middle Eastern-inspired Vegan Roasted Cauliflower Salad with red lentils and a refreshing Lemon Tahini Dressing is one of our favourite Cauliflower Recipes! Vegan, healthy and delicious! 

Course Appetizer, dinner, lunch
Cuisine #Vegan, middleeastern, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people
Calories 400 kcal
Author Kiki Johnson


  • 1 cup uncooked red lentils picked over and washed
  • 5 tbsp olive oil
  • 1 tbsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp fresh minced ginger
  • ¼ tsp ground cayenne pepper
  • 1 tsp salt
  • 1 medium-sized head of cauliflower cut into small florets
  • 4 garlic cloves optional
  • 1/2 cup dried cranberries
  • 1 big red onion sliced thinly into half moon slices
  • 1/2 bunch cilantro

For the tahini dressing

  • 1 clove of garlic
  • 3 tbsp tahini
  • 1 ½ tbsp maple syrup
  • juice of a lemon freshly squeezed
  • 2 tbsp water
  • 1 tbsp Olive oil
  • Salt and Pepper to taste


  1. Preheat the oven to 425 degrees. Place a sheet of parchment paper on a baking sheet.
  2. Rinse red lentils and place them in a small pot and cover it with 2,5 cups of cold water. Bring it to a boil and let it simmer for 20 minutes. Drain and discard the water. Set lentils aside to cool a bit.
  3. Place the cauliflower florets and, if you want, the 4 cloves of garlic, in a large bowl. Whisk together the oil and all the spices. Pour the marinade over the florets and toss by hand making sure that most of the florets are covered with the spice mixture. Distribute the florets evenly on the baking sheet and roast for 25-30 minutes. Take them out of the oven and set aside to cool while you make the dressing.
  4. For the Dressing, blend all the ingredients with an immersion blender until you have a smooth dressing.
  5. Now, take a big bowl and toss lentils with cauliflower, red onions and cranberries. Arrange on plates and drizzle with your Tahini Dressing. Decorate with some freshly chopped cilantro and enjoy!

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