Description
This simple roasted cauliflower kale salad recipe is made with lentils, almonds and a creamy lemon tahini dressing. It's easy to make, hearty, and can be enjoyed warm or cold.
Ingredients
Scale
- 1 head (700g/ 1.5lb) cauliflower, cut into florets
- Salt + pepper
- 2 tablespoons olive oil
- 1 bunch (250g) curly kale leaves, roughly chopped
- 1/3 cup roasted almonds, chopped
- 1 x (15 oz/ 400g) can brown lentils, rinsed
- 1/2 red onion, diced
- 1/2 cup cup pomegranate seeds
Tahini dressing:
- 3/4 cup plain greek yoghurt
- 3 tablespoons tahini
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon honey
- Salt + pepper, to taste
Instructions
- Preheat the oven to 200°C/ 400°F and line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper on a sheet pan. Spread them out for maximum contact with the baking sheet. Roast for 20-25 minutes, flipping halfway through.
- Whisk yogurt, tahini, lemon juice, garlic, honey, salt, and pepper until creamy.
- Place kale leaves in a large mixing bowl. Pour 2 tablespoons of dressing over the kale and massage with hands for about 1 minute, ensuring the kale is well-coated and starts to soften.
- Add he roasted cauliflower, lentils, onions, almonds, and half of the pomegranate seeds. Pour over half of the dressing and toss everything together.
- Dollop the remaining dressing on top and sprinkle with the remaining pomegranate seeds.
Notes
- Store leftover salad in an airtight container in the fridge for up to 3 days. Save some dressing for the next day and adjust with lemon juice or olive oil if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roast
- Cuisine: International
Nutrition
- Serving Size: Per serve with dressing
- Calories: 234
- Sugar: 10g
- Fat: 12.7g
- Saturated Fat: 1.7g
- Carbohydrates: 23.7g
- Fiber: 8.2
- Protein: 11.4g