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 Time10minutes
Cook Time45minutes
Total Time55minutes
Servings2people
Calories400kcal
AuthorKiki Johnson
Ingredients
1cupuncooked red lentilspicked over and washed
5tbspolive oil
1tbspground cumin
1/2tspground cinnamon
1tspfresh minced ginger
¼tspground cayenne pepper
1tspsalt
1medium-sized head of cauliflowercut into small florets
4garlic clovesoptional
1/2cupdried cranberries
1big red onionsliced thinly into half moon slices
1/2bunchcilantro
For the tahini dressing
1clove of garlic
3tbsptahini
1 ½tbspmaple syrup
juice of a lemonfreshly squeezed
2tbspwater
1tbsp Olive oil
Salt and Pepper to taste
Instructions
Preheat the oven to 425 degrees. Place a sheet of parchment paper on a baking sheet.
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.
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.
For the Dressing, blend all the ingredients with an immersion blender until you have a smooth dressing.
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!