Roasted Cauliflower and Lentil Salad with Tahini Dressing

This Roasted Cauliflower and Lentil Salad with Tahini Dressing is a delicious and nutritious meal for one. It’s packed with protein and fiber, and is ready in just 30 minutes. Roast the cauliflower in the oven, then combine with cooked lentils and a tahini dressing for a flavorful and satisfying meal.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Cauliflower, Lentil Salad, Tahini Dressing, Protein, Fiber

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1/2 head of cauliflower, cut into florets

1/2 cup of cooked lentils

1 tablespoon of olive oil

1/2 teaspoon of garlic powder

1/2 teaspoon of smoked paprika

1/4 teaspoon of sea salt

2 tablespoons of tahini

2 tablespoons of lemon juice

2 tablespoons of water

Cooking Instructions:

Preheat the oven to 400°F (200°C).

Place the cauliflower florets on a baking sheet and drizzle with olive oil. Sprinkle with garlic powder, smoked paprika, and sea salt.

Roast in the oven for 20 minutes, stirring halfway through.

Meanwhile, in a small bowl, whisk together the tahini, lemon juice, and water until smooth.

In a large bowl, combine the roasted cauliflower and cooked lentils.

Drizzle the tahini dressing over the salad and toss to combine.

Serve and enjoy!

Nutrition:

Calories: 437, Fat: 18g, Carbohydrates: 48g, Protein: 18g

Rating:

Roasted Cauliflower and Lentil Salad with Tahini Dressing

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