Published: by Absolutely Recipes, in the Salad recipes category.

Roasted Cauliflower Salad Recipe.

Ingredients:

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
1/4 cup Pickled Onions
1/4 cup pine nuts, sliced almonds, or pepitas
4 dried apricots or dates, diced
1/4 cup chopped olives or 1 TBSP capers
Microgreens, optional
Sea salt and freshly ground black pepper

Recipe Instructions:

Roast the cauliflower.
Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
Toss the cauliflower florets with drizzles of olive oil and pinches of salt and pepper and roast for 20 to 25 minutes, or until browned around the edges.
In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt.
Spread onto a platter and drizzle 1/3 of the tahini sauce on top.
Sprinkle on the lentils, the pickled onions, pine nuts, apricots, and olives.
Drizzle with the remaining tahini dressing (or as much as you like) and top with microgreens, if using.
Season to taste and serve.

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