Roasted Cauliflower, Tahini & Lentil Salad
This cauliflower lentil salad is hearty and bright - with pickled onions, arugula, dried apricots and a creamy tahini dressing. Vegan and gluten free.
Serves: 4 as a side, 2-3 as a main
Seasoned Lentils (makes quite a bit extra)
  • 1 cup uncooked French green lentils, rinsed
  • 1½ cups water
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon Dijon mustard
  • freshly ground black pepper
For the Salad
  • Florets from 1 small cauliflower
  • 2 cups arugula
  • Extra-virgin olive oil, for drizzling
  • Lemon wedges, for squeezing and serving
  • ¼ cup pickled onions (recipe below)
  • ¼ cup pine nuts, sliced almonds, or pepitas
  • 4 dried apricots or dates, diced
  • ¼ cup chopped olives or 1 tablespoon capers
  • Microgreens, optional
  • Sea salt and freshly ground black pepper
Lemon Tahini Dressing
  • ¼ cup tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon sea salt
  • Water, if needed for consistency
  1. Make the lentils: In a small saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 20 minutes or until tender but not mushy. Drain any excess water, let cool, and then transfer to a medium bowl. Stir in the lemon juice, olive oil, salt, mustard, and pepper and set aside.
  2. Roast the cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower with drizzles of olive oil and pinches of salt and pepper and roast for 20 to 25 minutes, or until browned around the edges.
  3. Meanwhile, make the dressing. In a small bowl, whisk together the tahini, lemon juice, olive oil, and salt. If necessary, add water, 1 tablespoon at time, to create a drizzleable consistency.
  4. Make the salad: 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 ½ cup of 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.
Tip: Store remaining lentils in the fridge - I like to keep them on hand to add to any quick salad throughout the week.

Pickled Onions:
½ small red onion, very thinly sliced
¼ cup white wine vinegar
big pinch of cane sugar
big pinch of sea salt
water, as needed

Combine all in a small tight-lidded jar. Add just enough water to cover the onions. Shake, then chill for at least 20 minutes.
Recipe by Love and Lemons at