Best 4 Warm Lentil And Cauliflower Salad Recipes

When it comes to hearty and healthy meals, a warm lentil and cauliflower salad stands out as a culinary symphony. This delightful dish not only tantalizes taste buds but also nourishes the body with a symphony of flavors, textures, and essential nutrients. With its colorful array of fresh vegetables, protein-packed lentils, and aromatic spices, this salad is a symphony of flavors that will leave you feeling satisfied and energized. Whether seeking a comforting meal on a chilly evening or a refreshing lunch on a sunny afternoon, this warm lentil and cauliflower salad is a culinary delight waiting to be discovered.

Check out the recipes below so you can choose the best recipe for yourself!

WARM LENTIL-AND-CAULIFLOWER SALAD

Warm Lentil-and-Cauliflower Salad image

This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is full of flavorful roasted tomatoes, briny capers, and peppery arugula.

Provided by Sarah Carey

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 50m

Yield Serves 4

Number Of Ingredients 11

Ingredients

3 tomatoes, cored and chopped (3 cups)
2 cloves garlic, thinly sliced (1 tablespoon)
2 tablespoons capers, drained
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small head cauliflower (2 pounds), trimmed and cut through the core into 1-inch planks
1 1/2 cups
2 ounces Parmigiano-Reggiano, grated (3/4 cup)
1 bunch arugula, trimmed
1 tablespoon red-wine vinegar
Chopped toasted almonds, for serving

Steps:

Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.

LENTIL CAULIFLOWER SALAD

Lentil Cauliflower Salad image

This simple recipe is filled with fresh flavors and is so good for you! It's easy to make in advance and can be served warm or cool.

Provided by Easy Best Fresh

Categories Main Course Salad Side Dish

Number Of Ingredients 8

Ingredients

1 Tbsp olive oil
6 cups cauliflower, chopped
¾ cups lentils
1 ½ cups vegetable broth
1 tsp cumin
½ cup fresh cilantro, chopped
½ lemon, juiced
salt and pepper, to taste

Steps:

Add lentils and vegetable broth to a saucepan. Bring to a boil and then reduce heat. Allow to simmer for 30 minutes or until lentils are tender. Drain any excess liquid.
While lentils cook, roast the cauliflower. Preheat the oven to 400° and place cauliflower on a baking sheet lined with parchment paper or aluminum foil. Drizzle cauliflower with olive oil and sprinkle with salt. Roast for 30 minutes, total, flipping halfway through.
When lentils and cauliflower are finished, mix together with lemon juice, cumin, cilantro salt and pepper.

WARM LENTIL SALAD

Warm Lentil Salad image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup red lentils, picked over and washed
2 1/2 cups chicken broth
1/4 cup each finely diced radish, red, yellow and green bell pepper
1/3 cup mustard vinaigrette
Salt and freshly ground black pepper
1/4 cup chopped flat leaf parsley

Steps:

Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
Right before serving, toss with the parsley and serve as a bed for the chili scallops.

WARM CAULIFLOWER SALAD

Warm Cauliflower Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 2-pound head of cauliflower or 1 pound ready-cut florettes
2 tablespoons balsamic vinegar
1 teaspoon olive oil
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
Cilantro (enough for 1 tablespoon chopped)
1/8 teaspoon salt (optional)

Steps:

Break cauliflower into bite-size florettes and steam 7 to 10 minutes.
In bowl large enough to hold florettes, whisk together vinegar, oil, turmeric and coriander.
Wash, dry and chop cilantro to make 1 tablespoon.
When cauliflower is cooked, drain and stir into bowl, coating throughly with dressing. Sprinkle with cilantro and season with salt.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

Choose fresh and vibrant vegetables: The quality of your ingredients will greatly impact the flavor of your salad. Look for crisp cauliflower florets, firm lentils, and fresh herbs.
Cook the lentils al dente: You want the lentils to be tender but still retain a slight bite. Overcooked lentils will become mushy and lose their flavor.
Roast the cauliflower until caramelized: Roasting the cauliflower brings out its natural sweetness and gives it a slightly smoky flavor. Make sure to let the cauliflower cool slightly before adding it to the salad.
Make the dressing in advance: This will allow the flavors to meld and develop. You can make the dressing up to 3 days in advance and store it in the refrigerator.
Toss the salad just before serving: This will prevent the dressing from wilting the greens. If you're making the salad ahead of time, wait to add the dressing until just before serving.

Conclusion:

This warm lentil and cauliflower salad is a delicious and nutritious meal that can be enjoyed for lunch or dinner. It's packed with protein, fiber, and vitamins, and the zesty dressing adds a pop of flavor. The salad is also easy to make and can be tailored to your own preferences. So next time you're looking for a healthy and satisfying meal, give this warm lentil and cauliflower salad a try.