Roast cauliflower salad

Total: 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free

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!

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Ingredients

for 4 person

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

How it's done

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.

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