Roasted Cauliflower Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower served over arugula and lentils with pickled onions, dried apricots, and creamy tahini dressing. It's bright, hearty, and satisfying as a side or light main. Works well as a make-ahead lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Florets from 1 small head of cauliflower
- Extra-virgin olive oil (for drizzling)
- 2 cups arugula
- 1/2 cup cooked Lemon-Herb French Green Lentils
- Lemon wedges (for squeezing and serving)
- 1/2 cup Tahini Sauce
- ¼ cup Pickled Onions
- ¼ cup pine nuts (sliced almonds, or pepitas)
- 4 dried apricots or dates (diced)
- ¼ cup chopped olives or 1 tablespoon capers
- Microgreens (optional)
- Sea salt and freshly ground black pepper
At a glance
PER SERVING · TIME 45M
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
- 313mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 645mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.