Cauliflower Lentil Salad

Step 1

Preheat the oven to 390°F or 200°C. Line a baking tray with parchment paper.Wash the cauliflower head, separate the florets, dry them with a kitchen towel, and transfer them onto the baking tray.Season with olive oil, salt, and black pepper, and toss them with your hands.

Step 2

Roast in the oven for 20 minutes, turn the florets around, and roast for 10 more minutes until slightly charred and fork tender but not overcooked.

Step 3

To a bowl, add the ingredients to make the dressing: olive oil, lemon juice, finely chopped parsley, minced garlic, red pepper flakes, ground cumin, paprika, salt, and pepper.Tip: reserve a pinch of parsley to sprinkle of top later.

Step 4

Whisk well until combined.Tip: you can also add everything to a small mason jar and shake well.

Step 5

Add all ingredients into a large mixing bowl: roasted cauliflower, drained and rinsed lentils, toasted and chopped nuts, and the cumin dressing.

Step 6

Mix well until the ingredients are combined, taste and adjust for salt, then serve in the same bowl or on a serving platter with some more parsley sprinkled on top.