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–+ servings
a large serving platter with roasted cauliflowers, lentils, pomegranate seeds, dates, and parsley.
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Cauliflower Lentil Salad

This is the most filling salad ever, with roasted cauliflower, lentils, dates and pistachios and a creamy tahini dressing. An absolute showstopper!
Course Salad
Cuisine Middle Eastern
Diet Halal, Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 people
Calories 429kcal
Author Farah Abumaizar

Ingredients

For the salad dressing:

  • 1/4 cup tahini
  • 3 tablespoon olive oil
  • 2 tablespoon lemon juice (1/2 squeezed)
  • 2-3 teaspoon honey depending on how sweet you want the dressing
  • 1 large garlic clove, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cumin powder
  • splash of water to thin dressing if needed

To roast the cauliflower:

  • 1 large head cauliflower, cut into florets about 700-900g (1.5 lb)
  • 1 red onion, sliced
  • 2 tablespoon olive oil
  • big pinch each cumin, salt, and black pepper

To assemble:

  • 1 jar cooked brown/green lentils, drained and rinsed 400 g (15 oz)
  • 8-10 large dates, roughly chopped (like Medjool)
  • 1/4 cup pomegranate seeds
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup roasted pistachios

Instructions

For the tahini dressing:

  • Whisk together all the ingredients for the dressing with a fork until creamy and well combined. If it's too thick to drizzle, add water, 1 teaspoon at a time until it's a good consistency. Store in the fridge until ready to use.

For the cauliflower:

  • Preheat the oven to 425°F (220°C). Place the cauliflower florets in a large baking pan, and evenly distribute the onion slices.
  • Drizzle thoroughly with olive oil, add salt, black pepper, and cumin powder and toss to combine. Roast for 25-35 minutes until deep golden brown, then set aside to cool.

To assemble the salad:

  • Scatter the lentils evenly over your serving dish. Top with the roasted cauliflower and onions, then evenly distribute the chopped dates, pomegranate seeds, parsley, and pistachios. Right before serving, drizzle with the tahini dressing. Enjoy!

Video

Notes

Ingredient Notes:
  • Tahini — use a smooth, pourable tahini; a thick or separated jar will make the dressing harder to whisk smooth.
  • Lentils — a jar of cooked brown or green lentils keeps this quick with no extra cooking.
  • Dates — Medjool recommended for size and softness but any soft and slightly chewy date will work.
Recipe Tips:
  • Cut the cauliflower florets a similar size so they roast evenly.
  • Don't crowd the roasting pan — spread everything in a single layer so it roasts instead of steams.
  • Dress the salad right before serving.
Storing Leftovers:
Store in an airtight container in the fridge for 3-5 days. If prepping ahead, store the dressing separately and toss just before serving.

Nutrition

Calories: 429kcal | Carbohydrates: 31g | Protein: 9g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Sodium: 343mg | Potassium: 811mg | Fiber: 7g | Sugar: 17g | Vitamin A: 395IU | Vitamin C: 80mg | Calcium: 84mg | Iron: 3mg