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Roasted Cauliflower Salad

This vibrant cauliflower salad features a blend of pickled onions, arugula, dried apricots, and a smooth tahini dressing. It serves as an excellent make-ahead option for a lunch or dinner side, and is both vegan and gluten-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 People
Course: pasta salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 small head of cauliflower cut into florets
  • Extra-virgin olive oil for drizzling
  • 2 cups arugula
  • ½ cup cooked Lemon-Herb French Green Lentils
  • Lemon wedges for squeezing and serving
  • ½ cup tahini sauce
  • ¼ cup pickled onions
  • ¼ cup pine nuts sliced almonds, or pepitas
  • 4 dried apricots or dates diced
  • ¼ cup chopped olives or 1 tablespoon capers
  • Microgreens optional
  • Sea salt and freshly ground black pepper to taste

Method
 

  1. Roast the cauliflower: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower florets with a drizzle of olive oil, along with a sprinkle of salt and pepper. Roast for 20-25 minutes, or until the cauliflower is golden brown and tender at the edges.
  2. Assemble the salad: In a medium bowl, combine the roasted cauliflower with the arugula. Add a drizzle of olive oil, a squeeze of fresh lemon, and a pinch of salt. Arrange the mixture on a platter and drizzle about one-third of the tahini sauce over it. Sprinkle with the cooked lentils, pickled onions, nuts, apricots, and olives (or capers). Top with the remaining tahini sauce (or as much as desired), and garnish with microgreens, if using. Season to taste and serve immediately.