Eating Bird Food · by Brittany Mullins★ 3.8 (13)
Roasted Cauliflower Lentil Salad
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 29%
CARBS 80G71% OF CAL
19G FIBER15G OTHER46G TOTAL SUGAR
FAT 11G23% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and lentils tossed with a tahini-lemon dressing, topped with spinach, dates, and red onion. Nutritious and satisfying for lunch or dinner.
mainamericansaladbowlbeans🍪 sheet pan🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry black (belgua lentils, rinsed)
- 1 head of cauliflower (cut into 1-2 inch florets)
- 2 Tablespoons olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon garlic powder
- pinch of cayenne
- sea salt & ground pepper (to taste)
- 2 Tablespoons tahini
- juice from 2 lemons (about 3-4 Tablespoons)
- 1 teaspoon maple syrup
- 10 medjool dates (pitted and chopped)
- 1/2 small red onion (chopped)
- 4 cups loosely packed spinach
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 29%
CARBS 80G71% OF CAL
19G FIBER15G OTHER46G TOTAL SUGAR
FAT 11G23% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 53mg
- Total sugar
- 46g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1040mg
- Calcium
- 115mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 53MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.