Easy

Crunchy roasted cauliflower salad

Name: Cauliflower salad recipe
Yield: 4
Ingredients: 800g cauliflower; 80ml olive oil; 200g lentils; 60ml lemon juice; 20.00 ml Dijon mustard; 1 garlic clove, crushed; 1/2 small red onion, thinly sliced; 3 celery stalks, thinly sliced; 40g almond; 40g seed mix; 250.00 ml firmly packed basil leaves

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by Lucy Nunes

Delicious Team

Jun 26, 2024

This easy cauliflower salad recipe is an absolute staple for any day of the week. Perfect as a fresh side for dinner or a healthy lunch at the office, this easy salad recipe promises a perfect balance of flavour and texture. A whole roasted cauliflower and puy lentils give this salad a warm, earthy base while a zingy vinaigrette cuts through providing a sharp burst of flavour. Topped with fresh slices of crunchy celery and raw almonds, this delicious vegetarian salad is sure to be your next go-to.

1 (800g) cauliflower, broken into florets
1/3 cup (80ml) extra virgin olive oil
1 cup (200g) Puy lentils or French-style green lentils
1/4 cup (60ml) lemon juice
1 tbs Dijon mustard
1 garlic clove, crushed
1/2 small red onion, thinly sliced
3 celery stalks, thinly sliced
1/4 cup (40g) raw almonds, toasted, chopped
1/4 cup (40g) mixed seeds, toasted
1 cup firmly packed basil leaves

Method

1.

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
2.

Place the cauliflower on prepared tray. Drizzle with 1 tbs oil and toss to coat. Season with salt flakes and freshly ground black pepper. Roast for 35 minutes or until golden, crisp and tender.
3.

Meanwhile, cook the lentils in a medium saucepan of boiling water for 15 minutes, or until tender. Drain and then cool under cold running water. Drain well.
4.

Whisk the lemon juice, mustard, garlic and remaining oil in a large bowl. Season to taste. Add the lentils, cauliflower and remaining ingredients and toss to combine before serving.