Description
This Warm Lentil Salad with Cauliflower is a hearty and flavorful dish that combines caramelized onions, roasted cauliflower, brown lentils, and a zesty lemon dressing. It’s a perfect balance of earthy, sweet, and tangy flavors that will satisfy your taste buds.
Ingredients
Units
Scale
Caramelized Onions:
- 3 yellow onions, sliced
- 3 tablespoons olive oil
Roasted Cauliflower:
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
Dressing:
- Zest of 1 lemon
- 2 lemons, juiced
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
Instructions
- Caramelize Onions: Heat 2 tablespoons of olive oil in a pan, add sliced onions, and sauté over medium-low heat for 30-40 minutes until caramelized.
- Roast Cauliflower: Toss cauliflower with 1 tablespoon olive oil, garlic powder, smoked paprika, and salt. Roast at 425°F for 30 minutes.
- Cook Lentils: Prepare lentils according to package directions.
- Prepare Dressing: Whisk lemon zest, lemon juice, cumin, salt, pepper, parsley, and olive oil in a bowl.
- Combine Ingredients: Mix caramelized onions, roasted cauliflower, cooked lentils, and dressing in a large bowl.
- Finish: Gently toss until well combined. Garnish with parsley and lemon wedges.
Notes
- Caramelizing the onions is crucial for enhancing the dish’s flavors.
- Prepare other ingredients while onions caramelize to save time.
- Cut cauliflower into small pieces for better mixing.
- Canned lentils can be substituted; use 2 (15 oz) cans.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 7g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
