Roasted Cauliflower and Lentil Salad

It’s the first day of spring! Finally. It certainly feels like spring today with the sun shining and temperatures inching up to 60 F.  With warmer weather we’re reminded that we’ll be peeling off our layers and trying to fit into our short shorts in a couple months. I, for one, realize how pale this extra long winter has made me and how badly I need to get back to the gym to work off the nice layer of fat I’ve accumulated to keep me warm (or so I rationalize).

So I’ve started spring off right – with 3 slices of pizza for lunch – balancing it all out with a hearty salad for dinner (I’m not going to even mention the two Lindt chocolate truffles I snacked on). I really do love salads in the spring a summer. They’re light and filling, as long as you add some protein.

I was sitting in the Doctor’s office waiting room a couple weeks ago and I came across a Food and Wine magazine with a really appetizing recipe for Cauliflower salad. Naturally, I took a photo of the recipe with my phone and recreated my version of it tonight.


Adapted from Food and Wine

Roasted Cauliflower and Lentil Salad


  • ½ cup Raw Almonds
  • ¼ cup Raw Pine Nuts
  • 1 cup Green Lentils
  • 1 head of Cauliflower, cut into 1- to 1 1/2-inch florets
  • ¼ cup plus 1 tablespoon Olive Oil
  • ½ teaspoon Ground Cumin
  • ¼ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Ginger
  • Pinch of Cayenne
  • Salt, to taste
  • 3 tablespoons Tahini
  • 3 tablespoons fresh lemon juice
  • ½ Small Red Onion, sliced into long pieces
  • 4 cups Baby Spinach


  1. Preheat the oven to 350F
  2. Spread the almonds and pine nuts in a baking pan and toas for 10 minutes
  3. Let the nuts cool and then coarsely chop the almonds
  4. Increase the oven temperature to 425F
  5. Rinse the lentils, drain and place in a saucepan
  6. Add 2 cups of water and bring to a boil, then simmer for 20 minutes
  7. Drain well and allow to cool
  8. In a large rimmed baking sheet, toss the cauliflower with the 1/4 cup of olive oil and the cumin, cinnamon, ginger and cayenne; season with salt
  9. Roast for 20 minutes, turning, until the cauliflower after 10 minutes
  10. Meanwhile, in a large bowl, whisk the tahini with the lemon juice, the remaining 1 tablespoon of olive oil and 2 tablespoons of water until smooth
  11. Add the lentils and salt to taste, then toss to coat
  12. Add the roasted cauliflower, stir carefully
  13. Add the nuts, onion and spinach
  14. Toss the salad and serve
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