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.

Vegetarian Vegan Healthy Gluten Free Salad Lentils

Estimated Nutrition

Calories

552

kcal / serving

2208 kcal total

Carbs

57g

per serving

228 g total

Fat

23g

per serving

92 g total

Protein

29g

per serving

116 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

Lemon Juice

LegumesPulses

350

Puy Lentils

Soaked overnight

NutsSeeds

Cumin

Ground

pinch

Sea Salt Flakes

To taste

piece

Bay Leaf

handful

Parsley

Fresh flatleaf, finely chopped

Cashews

Soaked for 4-6 hours

piece

Garlic

Clove

pinch

Chilli Flakes

Optional

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Coconut Oil

Or ghee

Extra Virgin Olive Oil

For lentils

Extra Virgin Olive Oil

For sauce

Vegetables

550

Cauliflower

Outer leaves and stalk removed, separated into equal-sized florets

piece

Red Pepper

Preferably Romano, stalk and seeds removed, cut lengthways into quarters

Method

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.