Roasted cauliflower and beluga lentil salad
Discover the delightful combination of roasted cauliflower and beluga lentils in this flavorful salad. A harmonious blend of earthy and nutty flavors awaits.
Ingredients:
- ¼ cup dried beluga lentils
- ¼ cauliflower head
- ½ tbsp. cumin powder
- ½ tsp. salt
- 1 tbsp. vegetable or olive oil of choice
- 1 cup mache (or green of choice)
- 1 oz. goat cheese (optional)
- Handful cilantro for garnish (optional)
- 5–6 ramps
- 2 tbsp. tahini
- 2 tbsp. almond or olive oil
- 1 tbsp. red wine vinegar
- pinch of salt
- drizzle honey
- ¼ cup water
Instructions:
- Preheat the oven to 200 °C.
- In a small saucepan, combine lentils with enough water to cover them by 4 inches and add a pinch of salt. Bring the water to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender but still slightly firm. Drain the lentils and rinse them under cold water. Set them aside.
- While the lentils are cooking, cut the cauliflower into small florets and spread them out on a baking sheet. Season with half a teaspoon of salt, cumin powder, and oil. Roast in the preheated oven for 30 minutes, or until the cauliflower is cooked through and has golden edges. Remove from the oven and set aside.
- To prepare the dressing, wash the ramps thoroughly under running water. Remove any damaged leaves as you wash the stems. Place the clean ramps, tahini, oil, vinegar, honey, salt, and water in a food processor. Blend until smooth and well combined. Set the dressing aside.
- When you are ready to serve, combine the roasted cauliflower, cooked lentils, and mache in a large bowl. Pour half of the dressing over the mixture and toss until everything is evenly coated. Add more dressing if needed. Sprinkle with goat cheese and chopped cilantro, if desired. Serve immediately and enjoy!
Summary:
- Calories: 415 kcal
- Fat: 21 g
- Protein: 21 g
- Carbs: 40 g
- Potassium: 930 mg
- Magnesium: 66 mg