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Cauliflower Lentil Salad

Prep Time:

10 min

Cook Time:

35 min

Serves:

4

Level:

Beginner

About the Recipe

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Ingredients

FOR THE CAULIFLOWER


FOR THE LENTIL SALAD

  • â–¢2.5 cups cooked lentils chilled

  • â–¢1 shallot finely diced

  • â–¢2 cloves garlic finely minced

  • â–¢1/4 cup sun-dried tomatoes roughly chopped

  • â–¢1 bunch flat leaf parsley chopped

  • â–¢2 tablespoons fresh basil

  • â–¢2 tablespoons red wine vinegar

  • â–¢1 lemon juiced

  • â–¢1/2 teaspoon dried basil

  • â–¢1/2 teaspoon pepper

  • â–¢salt to taste

Preparation

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

  2. Add the oil, parmesan and dry seasonings to a large bowl and mix to combine. Add the cauliflower and toss until the florets are coated.

  3. Transfer to the baking sheet and spread in an even layer. Place in the oven for 20 minutes. Flip and cook for another 10-15 minutes, or until the cauliflower is nice and crispy.

  4. Meanwhile, add all of the lentil salad ingredients to a large bowl and mix to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to use.

  5. To serve, add the lentil salad to a platter and top with the cauliflower. Sprinkle with flakey salt and serve.



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