ROASTED CAULIFLOWER, PANEER AND LENTIL SALAD
The Indian cheese paneer doesn't typically show up in salads, but this one from food writer Nik Sharma's cookbook, "Season," involves cutting paneer into cubes and roasting it alongside cauliflower for about 25 minutes (though doing so for longer wouldn't hurt). Paneer maintains its structure in heat, so its skin will come out of the oven charred, its insides still soft. You'll stir the paneer and cauliflower with green and black lentils, cooked and drained, and scallions, resulting in a pleasing jumble of textures. Drizzle it with a cilantro-lime dressing, which gives the salad a tart kick.
Provided by Mayukh Sen
Time 35m
Yield 4 to 6 servings, as a side
Number Of Ingredients 15
Steps:
- Heat the oven to 425 degrees. Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans. Transfer to a medium saucepan and add enough water to cover by about 1 inch. Bring to a rolling boil over medium-high heat, turn the heat to low and simmer, uncovered, until tender but not mushy, 25 to 60 minutes. The cooking time will vary depending on how old the lentils are, so check them every 5 minutes after the first half hour. When they've reached desired doneness, drain through a fine-mesh strainer and set on a clean kitchen towel to absorb any remaining liquid.
- While the lentils are cooking, roast the cauliflower and paneer: Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan. Add the paneer. Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly. Roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 20 to 25 minutes.
- Meanwhile, make the dressing: Combine all the ingredients in a blender and pulse at medium-high speed until smooth and paste-like.
- When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and scallions. Taste and adjust the seasoning, if necessary. Drizzle with 1/2 to 1/3 cup of the dressing, to taste, and serve warm or at room temperature. (Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Shake the dressing before using.)
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 33 grams, Carbohydrate 28 grams, Fat 41 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 509 milligrams, Sugar 4 grams
CAULIFLOWER, RICE & LENTIL SALAD
This earthy and vegetarian rice pilaf is good for feeding a crowd, so works well on a buffet table
Provided by John Torode
Categories Buffet, Side dish
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.
- Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.
- To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.
Nutrition Facts : Calories 344 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium
CAULIFLOWER WINGS & ZESTY LENTIL SALAD
Toss cauliflower florets in a hot sauce and serve with lentils and salad leaves to make this healthy, flavourful and nutrient-packed dinner
Provided by Liberty Mendez
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Oil and line a baking sheet with non-stick baking parchment. Put the flour, paprika and a big pinch of salt in a bowl and whisk in the yogurt and 50ml water until you have a smooth batter. Toss in the cauliflower florets until coated and spread out in an even layer on the baking sheet.
- Bake for 20-25 mins, tossing halfway through, until crisp and golden. Put the hot sauce and 1 tsp of the honey in a pan to heat up, toss the cauliflower in the mixture, put back on the tray and cook for about 5-8 mins more.
- Meanwhile, whisk together most of the lime zest and all the juice, the remaining 1 tsp honey and 1 tbsp olive oil in a large bowl, and toss in the salad leaves and lentils. Divide between two plates and top with the cauliflower wings and the remaining lime zest, if you like.
Nutrition Facts : Calories 476 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium
WARM LENTIL-AND-CAULIFLOWER SALAD
This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is full of flavorful roasted tomatoes, briny capers, and peppery arugula.
Provided by Sarah Carey
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
- Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.
More about "lentil cauliflower salad recipes"
CAULIFLOWER LENTIL SALAD WITH MAPLE TAHINI DRESSING
From darngoodveggies.com
4.2/5 (5)Calories 275 per servingCategory Salad
- Preheat the oven to 450 degrees. Toss cauliflower with 1 tablespoon oil, salt and pepper. Spread out on a sheet tray and roast for 20-25 minutes or until tender and beginning to brown.
- While the cauliflower is cooking, add the last tablespoon of oil to a large pot. Add the carrots, cumin seeds, and paprika and cook over medium heat, stirring frequently. Once the seeds become fragrant, 2-3 minutes, add the garlic and cook another 30 seconds. Add the lentils, bay leaves, and water. Simmer, covered, until the water is absorbed and the carrots and lentils are tender. Remove from the heat. If the lentils are cooked and there is remaining water, drain off the excess water. Season with salt and pepper to taste.
- Whisk together all of the dressing ingredients and drizzle over the vegetables. Serve warm or cold.
CURRIED LENTIL SALAD WITH ROASTED CAULIFLOWER - FROM MY …
From frommybowl.com
4.9/5 (8)Calories 235 per servingCategory Main
- Preheat the oven to 425F and line or grease a baking sheet. Sort through and rinse the lentils, then add them to a large pot and cover with water (1-2″ above the lentils). Add 1 teaspoon of garlic powder and a generous pinch of salt to the lentils, then stir to combine. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 25-30 minutes, until the lentils are tender. Drain well, then set aside.
- In the meantime, add the cauliflower to a large bowl. Drizzle with olive oil, then add the curry powder, garlic powder, cayenne (optional), and salt. Toss the cauliflower until all pieces are evenly coated, then transfer to the baking tray. Bake in the top rack of the oven for 30-35 minutes, until the edges are browned.
- prep the remaining vegetables for the salad. Whisk the oil, vinegar, mustard, curry powder, and salt together in a small bowl until well-combined; set aside.
- Add the drained lentils, roasted cauliflower, carrot, pickled onions, and cilantro to a large bowl. Pour the dressing over the bowl, then toss until well-combined. Season with additional salt to taste, if necessary.
ROASTED CAULIFLOWER LENTIL SALAD - EATING BIRD FOOD
From eatingbirdfood.com
3.8/5 (13)Category SaladCuisine AmericanCalories 388 per serving
- In a saucepan, combine the lentils with 2 cups of water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and let cool.
- Place cauliflower, oil and spices (cumin, cinnamon, garlic powder, cayenne, salt and pepper) into a large bowl and toss. Spread mixture on a large baking sheet or stone and roast for 20 minutes or until the cauliflower has browned and become tender. Be sure to toss the cauliflower at least once while roasting.
- In a bowl, whisk the tahini with the lemon juice, maple syrup, and 2 Tablespoons of water until smooth. Add the lentils and season with salt and pepper; toss to coat. Add roasted cauliflower into the bowl. Then add your dates, red onion and spinach. Toss the salad a bit, plate and serve.
THE BEST LENTIL SALAD RECIPE! - GIMME SOME OVEN
From gimmesomeoven.com
ROASTED CAULIFLOWER, FETA, AND LENTIL SALAD | DIETITIAN …
From dietitiandebbie.com
ROASTED CAULIFLOWER SALAD WITH LENTILS AND DATES RECIPE
From foodandwine.com
CURRIED CAULIFLOWER, GRAPE, & LENTIL SALAD - MINIMALIST …
From minimalistbaker.com
CAULIFLOWER LENTIL SALAD - PLANT BASED SCHOOL
From theplantbasedschool.com
5/5 (4)Total Time 45 minsCategory Appetizer, Lunch, SaladCalories 494 per serving
CAULIFLOWER STEAKS OVER LENTIL SALAD | THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
ROASTED CAULIFLOWER AND LENTIL TACOS - COOKIE AND KATE
From cookieandkate.com
ROASTED CAULIFLOWER SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED CAULIFLOWER LENTIL SALAD - SOMETHING NUTRITIOUS
From somethingnutritiousblog.com
ROASTED CAULIFLOWER LENTIL SALAD WITH OLIVES | LAST INGREDIENT
From lastingredient.com
LENTIL RECIPES | MARTHA STEWART
From marthastewart.com
CAULIFLOWER AND LENTIL SALAD – PALOUSE BRAND
From palousebrand.com
LENTIL CAULIFLOWER SALAD - EASY BEST FRESH
From easybestfresh.com
INDIAN SPINACH SALAD WITH LENTILS & CAULIFLOWER - FEASTING AT HOME
From feastingathome.com
50+ BEST SALAD RECIPES - 101 COOKBOOKS
From 101cookbooks.com
WARM ROASTED SQUASH, CAULIFLOWER, RICE, & LENTIL SALAD
From lentils.org
You'll also love