Herb Salt Crusted Cauliflower Beluga Lentil Salad Recipe
Cauliflower steaks are hearty and filling. Adding lentils, makes this dish a protein rich meal. Fell free to use the mozzarella or not.
Ingredients
- 1 cauliflower
- Olive oil
- ¾ cup minced mixed fresh herbs*
- 2 cloves garlic, chopped finely
- (use a knife)
- ¾ tsp. coarse flaked salt
- (maldon) or less than ½ tsp.
- kosher salt
- For the Lentils
- ½ cup dry lentils, I like beluga or
- du puy
- 1 tbsp. olive oil
- 1 tbsp. capers, preferably salt
- packed, rinsed
- 1-2 tbsp. lemon juice
- For the Tahini Drizzle
- 1 tbsp. tahini
- 1 tbsp. lemon juice
- 2 tbsp. ice water
- Pinch of kosher salt
- Pinch of smoked paprika
- * I use whatever I have on hand
- but my preference would be a
- little parsley, thyme, rosemary,
- chives and basil
Instructions
- 1
Preheat oven to 400˚F. Generously spray a parchment lined cookie sheet with olive oil or avocado spray.
- 2
Remove the outer leaves from the cauliflower. Break large florets off the cauliflower ad with a knife, slice the cauliflower into smaller pieces. I use a knife so that I have flat pieces. Place it all on a parchment lined cookie sheet and spray the cauliflower with additional oil.
- 3
Mix the minced herbs and chopped garlic together and remove 2 tbsp. of the mixture and set aside for the lentils. Sprinkle the remaining mixture over the cauliflower.
- 4
Roast the cauliflower for about 40-50 minutes or until browned and a little charred on the edges.
- 5
For the Lentils: In the meantime, bring a small pot of water to boil. Place the lentils in the boiling water and cook for 12 minutes, then drain. Place the lentils in a large mixing bowl.
- 6
Add the reserved herb mixture, capers and lemon juice to the lentils. Mix together.
- 7
In a small bowl, mis the tahini with the lemon juice, ice water, salt and paprika, whisk until smooth.
- 8
Using the parchment to lift the cauliflower off the sheet, slide the cauliflower into the bowl with the lentils. Drizzle with tahini mixture and gently toss.
- 9
Arrange the salad on a platter and season with salt and freshly ground pepper. Serves 6
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
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Frequently Asked Questions
How do I make Herb Salt Crusted Cauliflower Beluga Lentil Salad?
This Herb Salt Crusted Cauliflower Beluga Lentil Salad recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 25 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this herb salt crusted cauliflower beluga lentil salad?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.