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Roasted Cauliflower and Lentil Salad with Red Pepper Sauce

A hearty, spiced vegan salad featuring roasted cauliflower, Puy lentils, and a tangy, creamy red pepper and cashew sauce.

VegetarianVeganHealthyGluten FreeSaladLentils

Estimated Nutrition

Per Serving Total
Calories 552 kcals 2208 kcals
Carbohydrates 57 grams 228 grams
Fat 23 grams 92 grams
Protein 29 grams 116 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
30
ml
Lemon Juice
LegumesPulses
350
g
Puy Lentils
Soaked overnight
NutsSeeds
5
g
Cumin
Ground
1
pinch
Sea Salt Flakes
To taste
1
piece
Bay Leaf
1
handful
Parsley
Fresh flatleaf, finely chopped
70
g
Cashews
Soaked for 4-6 hours
1
piece
Garlic
Clove
1
pinch
Chilli Flakes
Optional
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
10
ml
Coconut Oil
Or ghee
15
ml
Extra Virgin Olive Oil
For lentils
45
ml
Extra Virgin Olive Oil
For sauce
Vegetables
550
g
Cauliflower
Outer leaves and stalk removed, separated into equal-sized florets
1
piece
Red Pepper
Preferably Romano, stalk and seeds removed, cut lengthways into quarters

Steps

  • Preheat the oven to 200°C.
  • Rub cauliflower with coconut oil, season with cumin and salt, and roast for 25-30 minutes.
  • Roast pepper quarters on a tray for 12-15 minutes until soft and skins blacken.
  • Simmer lentils in 700ml water with a bay leaf for 12-15 minutes, then drain and toss with olive oil and salt.
  • Blend roasted peppers, soaked cashews, garlic, olive oil, and lemon juice until smooth.
  • Stir the roasted cauliflower and parsley into the lentils.
  • Drizzle the red pepper sauce over the salad portions and serve.