Parmesan Cauliflower & Lentil Salad
This Parmesan Cauliflower & Lentil Salad is 100% vegan. The cauliflower is coated in vegan parmesan & roasted until crispy. Served over a fresh lentil salad!
Equipment
Ingredients
FOR THE CAULIFLOWER
- 1/4 cup olive oil
- 1/2 cup grated vegan parmesan I used Follow Your Heart
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1 large head cauliflower cut in florets
- flakey salt for serving
FOR THE LENTIL SALAD
- 2.5 cups cooked lentils chilled
- 1 shallot finely diced
- 2 cloves garlic finely minced
- 1/4 cup sun-dried tomatoes roughly chopped
- 1 bunch flat leaf parsley chopped
- 2 tablespoons fresh basil
- 2 tablespoons red wine vinegar
- 1 lemon juiced
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- salt to taste
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add the oil, parmesan and dry seasonings to a large bowl and mix to combine. Add the cauliflower and toss until the florets are coated. Transfer to the baking sheet and spread in an even layer. Place in the oven for 20 minutes. Flip and cook for another 10-15 minutes, or until the cauliflower is nice and crispy.
- Meanwhile, add all of the lentil salad ingredients to a large bowl and mix to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to use.
- To serve, add the lentil salad to a platter and top with the cauliflower. Sprinkle with flakey salt and serve.
Video
Notes
- This will make 6-8 side dish portions.
- I buy my lentils pre-cooked from the produce section of the grocery store. If making the lentils from scratch, be sure to let them cool before adding them to the salad.
Nutrition
Calories: 414kcal | Carbohydrates: 47g | Protein: 21g | Fat: 19g