brown lentil recipes

Cauliflower and Lentil Salad

Cauliflower & Lentil Salad Recipe

This lentil salad is absolutely delightful.  So delightful that we just have to share it with you.  And to top it all off, the dressing for this excellent lentil cauliflower salad is a little zingy and we know you are going to love it!  

Our Lentil Cauliflower Salad sports healthy veggies, fruit and nuts, and an easy to make dressing that takes only a few moments to spice it up a bit. For those of you who are vegetarian or gluten free, this one is especially for you.

This lentil salad is one that will not be forgotten.  It is one of our favorite lentil salad recipes. There is no comparison to the fresh flavors and the health benefits one can have from eating this combination of cauliflower and lentils.   A little research shows that lentils and cauliflower are some of the healthiest foods on earth, both providing a whole host of vitamins and so much more.  This lentil recipe featuring our brown lentils is a surefire way to power your body with the “good” stuff.   

The great thing about this lentil salad is that you can prepare everything in advance.  We like to cook our lentils and steam our cauliflower the day before, covering and storing them in the refrigerator of course, and then the only thing left to do is make the dressing and plate it up in style.   We think you will agree this lentil salad recipe is not only very tasty and light, but also filling.  You won’t leave the table hungry, that’s for sure!

For those of us that are visual, picture this.  A nice warm summer day on the patio with a little breeze, a pretty tablecloth, a small colorful bouquet of flowers, our delicious healthy Lentil Cauliflower Salad plated up, a few friends, and a chilled glass of bubbly or a tall unsweetened glass of iced tea.  Since we consider this lentil recipe garnished when plated, the only addition we would make is to this delicious lunch would be a couple pieces of dark chocolate!

 cauliflower salad

prep_time 25 min
total_time 45 min
ingredients_number 16
servings_number 4
  • 4 cups water
  • 1 cup dry brown lentils
  • 1 small head cauliflower
  • 1 small red onion, thinly sliced
  • ½ cup chopped, dried dates
  • 4 cups loosely packed Arugula

    Dressing Ingredients 

    • 2 tbsp. water
    • 3/8 cup extra-virgin olive oil (½ cup, minus 2 tbsp.)
    • 3 tbsp. fresh squeezed lemon juice
    • 2 tbsp. Tahini
    • 1 tsp. honey
    • ¼ tsp. dried Ginger
    • ¼ tsp. black pepper
    • ¼ tsp. cinnamon
    • 1.25 tsp. salt
    • ½ tsp. cumin
        1. Bring water to a boil and add dry lentils, reduce heat.
        2. Cook until tender, approximately 20 minutes, drain, cool.
        3. Cut cauliflower into small flowerettes.
        4. Steam cauli-flowerettes until tender crisp, (do not over steam, you want them a little crispy) cool immediately.
        5. In small saucepan on low heat combine all dressing ingredients until well blended.
        6. Pour over lentils, mixing well.
        7. Divide and arrange Arugula on plates, place approximately ¾ cup of lentil mixture on top of each serving, place several cauli-flowerettes on lentil mixture, sprinkle with dates and top with thinly sliced red onions and sliced almonds.
        lentil recipes

          lentil salad


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