The Warm Cauliflower and Lentil Salad is a perfect dish for fall and winter, healthy, high in protein, and flavorful, gluten-free and vegan. Salads aren’t just great in summer; they’re perfect in the colder seasons too! On our blog, you’ll already find various proposals in this sense like the warm salad with Romanesco broccoli, chickpeas, and potatoes and the salad with purple cabbage and fish. Both salads use typically winter vegetables rich in nutritional properties. The salad we propose today combines the cauliflower, which is rich in fibers beneficial for the intestine and for controlling the absorption of cholesterol and sugar, with lentils, a legume long considered the poor man’s meat due to its high protein and iron content. Moreover, we used turmeric, a spice with anti-inflammatory and antioxidant effects, and pomegranate seeds, also rich in fibers. To complete, we made a quick basil pesto without cheese. In a few steps, we achieved a salad that is not only good for us but also rich in flavor!
The preparation is very simple: we cook the cauliflower florets and sauté them in a pan with a drizzle of oil. We add the cooked lentils, the turmeric, and a basil sauce obtained by blending basil with garlic, almonds, and olive oil. We heat and sauté all the ingredients and serve with more basil sauce and pomegranate seeds.
Besides being very easy, this salad is also very quick to prepare because cauliflower cooks in little time and can be prepared in advance. The same goes for lentils, which cook very quickly or can be canned.
Light, tasty, and delicious, we can enjoy this warm cauliflower and lentil salad as a side dish or even as a main course by adding a grain such as rice, barley, farro, couscous, or pasta. Ideal for everyday lunch and dinner, it’s also a great idea to serve on special occasions as a vegan proposal for Christmas and New Year’s!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients to Prepare the Cauliflower and Lentil Salad
- 1 cauliflower
- 5.3 oz lentils
- turmeric powder
- pomegranate
- extra virgin olive oil
- salt
- pepper
- basil
- 0.7 oz almonds
- 1/2 clove garlic
- extra virgin olive oil
- salt
Tools to Prepare the Cauliflower and Lentil Salad
- 2 Pots
- 1 Pan
- 2 Stovetops
- 1 Wooden Spoon
Steps to Prepare the Cauliflower and Lentil Salad
Prepare the warm cauliflower and lentil salad by first cleaning the cauliflower: remove the outer leaves and stem, divide it into florets, wash them, and let them drain well in a colander.
Boil in water for 10-15 minutes.
Drain and toast them in a pan with a little oil.
Meanwhile, wash the lentils well to remove any impurities, and cook them in boiling water for about 20 minutes or until tender.
Drain them directly into the pan with the cauliflower. Add turmeric and adjust salt and pepper.
Meanwhile, prepare a quick basil pesto by blending all the ingredients until creamy and smooth.
Pour half of the obtained sauce into the pan with the cauliflower and lentils and mix well to season everything.
Serve the cauliflower and lentil salad with the remaining sauce and pomegranate seeds.
Simo and Cicci recommend
You can store this salad in the fridge for a couple of days. You can prepare the lentils and cauliflower in advance, store them in the fridge, and assemble the salad when needed.
You can substitute dry lentils with canned pre-cooked lentils.
You can replace the basil sauce with ready-made pesto or with arugula or kale pesto.
You can omit the pomegranate seeds.
