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–+ as a side, 2-3 as a main

Roasted Cauliflower Salad

Amy
This Roasted Cauliflower Salad is a vibrant, flavor-packed dish that’s as satisfying as it is wholesome. Perfect for a quick weeknight dinner or a standout side, it’s ready in just 45 minutes—effortless yet impressive.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 as a side, 2-3 as a main

Ingredients
  

  • 1 small head cauliflower florets
  • Extra-virgin olive oil for drizzling
  • 2 cups arugula
  • 1/2 cup cooked Lemon-Herb French Green Lentils
  • Lemon wedges for squeezing and serving
  • 1/2 cup Tahini Sauce
  • 1/4 cup Pickled Onions
  • 1/4 cup pine nuts, sliced almonds, or pepitas
  • 4 dried apricots or dates diced
  • 1/4 cup chopped olives or 1 tablespoon capers
  • Microgreens optional
  • Sea salt and freshly ground black pepper

Instructions
 

  • Roast the cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower florets with drizzles of olive oil and pinches of salt and pepper and roast for 20 to 25 minutes, or until browned around the edges.
  • In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt. Spread onto a platter and drizzle ⅓ of the tahini sauce on top. Sprinkle on the lentils, the pickled onions, pine nuts, apricots, and olives. Drizzle with the remaining tahini dressing (or as much as you like) and top with microgreens, if using. Season to taste and serve.
Keyword easy side dish, gluten-free meal, healthy salad, roasted cauliflower, vegetarian recipe
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