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Roasted Cauliflower Lentil Salad with Olives

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A hearty Mediterranean-inspired salad featuring roasted cauliflower, tender lentils, briny olives, and crunchy pistachios tossed in a bright lemon vinaigrette. This wholesome dish is satisfying enough for a main meal or a flavorful side.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 main servings or 6 side servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 1 head cauliflower, leaves removed and stem trimmed
  • 1 small red onion, sliced 1/4 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup black lentils
  • 1 teaspoon kosher salt
  • 4 cups water
  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 cup pitted castelvetrano olives
  • 1/4 cup chopped pistachios
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Cut the cauliflower lengthwise into 3/4-inch thick slices. Leave smaller florets intact and roughly chop larger slices later.
  3. Place the cauliflower and red onion slices on a large sheet pan. Drizzle with olive oil and season with kosher salt and black pepper. Toss gently and spread into a single layer.
  4. Roast for 20 minutes until the vegetables begin to brown. Flip them and roast for another 5–10 minutes until golden and tender.
  5. Remove from the oven and roughly chop the larger cauliflower pieces while leaving the smaller florets intact.
  6. Meanwhile, place the lentils and 1 teaspoon kosher salt in a saucepan and cover with water by about 1 inch. Bring to a boil, then reduce to a gentle simmer and cook for 15–20 minutes until tender but still firm.
  7. Drain the lentils and rinse briefly with cold water. Transfer them to a large mixing bowl.
  8. Prepare the vinaigrette by whisking together the minced garlic, whole grain mustard, salt, black pepper, lemon juice, and olive oil in a small bowl.
  9. Add the roasted cauliflower, roasted onions, olives, pistachios, and parsley to the bowl with the lentils.
  10. Pour the lemon vinaigrette over the salad and toss gently until everything is evenly coated. Serve immediately or chill before serving.

Notes

  • Green or French lentils can be used instead of black lentils as they hold their shape well.
  • Add crumbled feta cheese for a creamy and salty variation.
  • Roasted chickpeas or grilled chicken can be added for extra protein.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • If the dressing thickens in the fridge, let it sit at room temperature and stir before serving.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-cauliflower-lentil-salad-with-olives/