Lentil Salad with Roast Cauliflower and Pomegranate

Lentil Salad with Roast Cauliflower and Pomegranate 1500 2250 Saghar Setareh

This warm cauliflower, pomegranate, and lentil salad makes a perfect healthy lunch—no sad desk salad here—or a colorful side. Roasting the cauliflower with turmeric and chili gives the veggie plenty of spice, and a rich yogurt tahini dressing is perfectly cooling. Pomegranate seeds lend crunch, color, and a great pop of sweet-tart flavor. Serve with a glass of crisp Cave de Ribeauville Pinot Gris.

Serves: 3


¾ cup dry lentils

1 head of a cauliflower

2 tsp turmeric powder

1⁄4 tsp chili powder

¾ cup plain yogurt

2 tbsp tahini (sesame paste)

6 tbsp olive oil

Seeds of 1 pomegranate

2 tbsp chopped parsley

Juice of a lemon



Wash and boil the lentils with some salt in the water until cooked. Preheat the oven to 400°F. Clean the cauliflower head and separate the florets. Toss them in a bowl with the turmeric powder, chili powder, some salt and half of the olive oil.

When all the florets are coated, put the on a tray and bake in the oven for 40 – 50 minutes, or until cauliflower is cooked and tender. Drain the lentils and dress with a little olive oil.

Mix the yogurt, tahini, some salt and the rest of the olive oil in a jar and shake until well mixed.

To assemble the salad, spoon two dollops of the dressing on each plate and spread it, divide the lentils between the dishes, top with roasted cauliflower, sprinkle with pomegranate seeds and parsley. Drizzle the rest of olive oil and serve.

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