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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!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people
Calories 400 kcal
Ingredients
- 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
Instructions
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Preheat the oven to 425 degrees. Place a sheet of parchment paper on a baking sheet.
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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.
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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.
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For the Dressing, blend all the ingredients with an immersion blender until you have a smooth dressing.
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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!