Roast cauliflower salad

Roast cauliflower salad

Total: 40 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 201 kcal
, Fat: 10 g
, Carbohydrate: 15 g
, Protein: 10 g

In my opinion, cauliflower is one of the most underrated vegetables. There are just so many ways in which it can be used to create a whole host of dishes. One of my favourite ways to prepare cauliflower is to roast it. The individual florets take on a delicate, cooked aroma on the outside, while being warm and soft on the inside. Roast cauliflower is the perfect addition to this salad. Combined with lentils, leafy vegetables, avocado and radishes, this salad, with its many different flavours and textures, is anything but boring. Perfect as a pre-prepared, quick and healthy summer lunch!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

100 g green lentils
1 pinch salt
1 cauliflower, cut into florets
½ lemon, juice only
1 tbsp olive oil
salt and pepper to taste
½ broccoli, cut into florets
5 radishes, sliced
1 avocado, roughly chopped
½ pomegranate, seeds removed
1 handful cress
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Bring a large pan of water to the boil. Cook the lentils for 25-30 mins., season with salt

Meanwhile, separate the individual cauliflower florets and halve them lengthwise, so that each has a flat surface. Lightly brush a griddle pan with olive oil and roast the cauliflower over a high heat until it is slightly charred. Drain the cooked lentils and combine with the lemon juice, olive oil, salt and pepper. Place the cauliflower, broccoli and radishes on top of the lentils, then scatter the avocado, pomegranate seeds and watercress over everything.

Good to know
Storage: This dish can easily keep for up to 3 days in the fridge in an airtight container. Tastes great hot or cold!

How-tos

Our recommendations

Similar recipes

VAL_Teaser_Swipe_and_cook_16x9

Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.