Roasted cauliflower and beluga lentil salad
Indulge in the delicious blend of roasted cauliflower and beluga lentils in this flavorful salad masterpiece. Exquisite ingredients perfectly combined for a culinary delight.
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 oven to 200 °C.
- Cook lentils in a small pot by covering them with 4 inches of water and a pinch of salt. Boil and then simmer for 25-30 minutes until al dente. Drain and rinse under water. Set aside.
- While lentils are cooking, chop cauliflower into florets and spread them on a baking sheet. Season with ½ teaspoon of salt, cumin powder, and oil. Roast in the oven for 30 minutes until golden. Set aside.
- To prepare the dressing, wash the ramps thoroughly under running water. Remove any bruised leaves while washing. In a food processor, combine clean ramps, tahini, oil, vinegar, honey, salt, and water. Pulse until smooth. Set aside.
- When ready to serve, combine cauliflower, lentils, and Mache in a large bowl. Pour half of the dressing over the mixture and toss until coated. Add more dressing if needed. Optionally, top with goat cheese and chopped cilantro. Serve immediately and enjoy!
Summary:
- Calories: 860 kcal
- Fat: 64 g
- Protein: 27 g
- Carbs: 52 g
- Potassium: 1271 mg
- Magnesium: 111 mg