Curried Cauliflower Salad with Lentils and Grapes Recipe

Curried Cauliflower Salad with Lentils and Grapes

The roasted cauliflower is the star ingredient in this delicious Curried Cauliflower Salad with Lentils and Grapes recipe. It's a perfect vegan and gluten-free lunch or side dish that's full of flavor and beautiful texture. This original recipe is from the “Be a Plant-Based Woman Warrior” cookbook by Ann Esselstyn and Jane Esselstyn but has been redesigned by Olive Tap Long Grove's Owner, Kelly, for a slightly different take.

Ingredients:

  • 1 head cauliflower, cut into small florets
  • 1½ tablespoons of any choice curry powder
  • 1 tablespoon green curry paste
  • 2 tablespoons lemon juice
  • 2 tablespoons homemade hummus using The Olive Tap’s Sicilian Lemon White Balsamic Vinegar
  • Ground black pepper, to taste
  • 5-6 cups arugula or greens of choice
  • 1½ cups cooked lentils (about ½ cup dry lentils)
  • 1½-2 cups red or green grapes, halved

Directions:

  1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.

  2. In a large bowl, gently combine the cauliflower with the curry powder and 2 tablespoons water.

  3. Spread the cauliflower on the prepared pan and roast for 20 to 25 minutes, until golden brown and tender.

  4. Make the dressing: In a small bowl, mix together the green curry paste, lemon juice, hummus, balsamic vinegar, and pepper until well combined.

  5. To assemble the salad, place the greens in a wide bowl and top with the lentils and grapes and then the cauliflower.

  6. Pour dressing over the salad, show off how beautiful it looks, then toss and eat it up!

NOW SIT DOWN AND ENJOY THIS VEGAN DISH WITH FRIENDS AND FAMILY!

-Recipe adaptation by Kelly, Owner of Long Grove Olive Tap,  from “Be a Plant-Based Woman Warrior” cookbook by Ann Esselstyn and Jane Esselstyn

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