Roasted Cauliflower Salad
 
Prep time
Cook time
Total time
 
This cauliflower salad is hearty and bright - with pickled onions, arugula, dried apricots and a creamy tahini dressing. Vegan and gluten-free, it's a great make-ahead lunch or holiday side dish.
Author:
Recipe type: Salad
Serves: 4 as a side, 2-3 as a main
Ingredients
  • Florets from 1 small head of cauliflower
  • Extra-virgin olive oil, for drizzling
  • 2 cups arugula
  • ½ cup cooked Lemon-Herb French Green Lentils
  • Lemon wedges, for squeezing and serving
  • ½ cup Tahini Sauce
  • ¼ cup Pickled Onions
  • 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
Instructions
  1. 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.
  2. 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.
Recipe by Love and Lemons at https://www.loveandlemons.com/roasted-cauliflower-salad/