This cauliflower lentil salad is built on roasted cauliflower, earthy lentils, and a quick Greek-inspired dressing. It’s filling, flavorful, and made with ingredients you probably already have. Great for dinner or meal prep.
This salad isn’t based on a traditional dish from a specific cuisine, but it’s inspired by Mediterranean ingredients and my pantry staples. The combination of lentils, Kalamata olives, feta cheese, and herbs reminds me of Greek dishes I’ve tried, and these ingredients all work so well together.
It’s naturally vegetarian and packed with plant-based protein from lentils and almonds. Roasting the cauliflower brings out a mild sweetness and crisp edges that pair perfectly with the savory lentils and salty feta.
The homemade dressing adds a sharp, herby finish that balances the warm ingredients. It’s made with extra virgin olive oil, red wine vinegar, lemon juice, Dijon, and dried herbs, which all work together to bring freshness and acidity.
If you like cauliflower-based meals, you might also like crispy gochujang cauliflower or honey garlic cauliflower.
Ingredients
See the recipe card for exact amounts.
- Cauliflower florets: Roasting brings out the natural sweetness and gives crispy golden edges.
- Extra virgin olive oil: Used for roasting and in the dressing. Adds richness and helps carry flavor.
- Dried oregano: Used to season the cauliflower and in the dressing. Adds a warm, classic herb used in Mediterranean dishes.
- Brown lentils: Hearty and protein-rich. They hold their shape well when cooked, making them ideal for salads.
- Slivered almonds: Toasted for crunch.
- Kalamata olives: Salty and briny.
- Fresh parsley: Adds brightness and color.
- Feta cheese: Crumbly, salty, and creamy.
- Red wine vinegar: Tangy and sharp. For the vinaigrette.
- Lemon juice: Adds acidity and freshness.
- Dijon mustard: Helps emulsify the dressing and adds a little bite.
- Dried basil: Another layer of herb flavor in the dressing.
Substitutions
- Lentils: Brown lentils hold their shape best, but green lentils are a close substitute. Avoid red lentils—they get too mushy for a salad.
- Feta: Use goat cheese or a plant-based feta alternative for a similar salty, creamy finish.
- Kalamata olives: Black olives can be used if that’s what you have, but they’re milder. Green olives would also be good.
- Almonds: Toasted walnuts or sunflower seeds are good options.
- Dressing herbs: If you don’t have basil or oregano, use Italian seasoning or Greek seasoning.
Instructions
Prep Tips
This salad is easy to prep ahead and can be served warm or cold. Here’s how to make it from scratch:
- Roast the cauliflower: Toss the florets with olive oil, salt, pepper, and oregano. Spread them on a baking sheet and roast at 400°F (200°C) for 20 to 25 minutes, until golden and crisp on the edges.
- Cook the lentils: Rinse the lentils and simmer in salted water until tender but not mushy. This takes about 20 minutes or so. Your package should also have instructions. Drain and set aside to cool slightly.
- Make the dressing: Whisk together the olive oil, red wine vinegar, lemon juice, Dijon, oregano, basil, salt, and pepper.
- Toast the almonds: Heat a small pan and toast the slivered almonds until golden and fragrant. This takes less than five minutes. Watch them carefully, nuts can burn quickly.
- Assemble the salad: In a large bowl, combine the lentils, roasted cauliflower, olives, chopped parsley, toasted almonds, and crumbled feta. Drizzle with the dressing and toss to combine.
- Taste and adjust: Add more salt, lemon, or herbs if needed. Serve warm, at room temp, or chilled.
For more cauliflower ideas, try my roasted harissa cauliflower slabs or see how to cook breaded cauliflower 3 ways.
Tips for Making Cauliflower Lentil Salad
- Don’t overcook the lentils: Cook them until tender but still firm. Overcooked lentils turn mushy and won’t hold up in the salad.
- Cut cauliflower evenly: Similar-sized florets roast more evenly and brown better. Smaller florets will crisp up nicely without burning.
- Season every layer: Salt the lentils, season the cauliflower, and taste the dressing. Each part should taste good on its own.
- Toast the almonds: Toasting brings out their flavor and makes the salad more interesting. Don’t skip it.
What to Serve with Cauliflower Lentil Salad
This cauliflower lentil salad makes a solid main dish on its own, especially for lunch or a light dinner. If you want to bulk it up, serve it alongside a loaf of homemade bread or warm pita.
For a more filling dinner, add a protein like grilled chicken, salmon, or shrimp on the side.
More Cauliflower Recipes
Storage
Store leftovers in an airtight container in the fridge. This cauliflower lentil salad keeps well for 3 to 4 days. If it seems a bit dry after sitting, stir in an extra drizzle of olive oil or a splash of lemon juice before serving.
The salad can be eaten cold, but you can also warm it slightly if you prefer. Just be gentle when reheating to avoid breaking up the lentils or melting the feta too much.
FAQs
Yes, you can use canned lentils; they are perfectly fine. Just make sure to rinse and drain them well to remove excess salt and starch. Keep in mind that canned lentils can be softer than cooked-from-scratch brown lentils, so the texture of the salad may be a bit softer overall.
You can serve it either way. Warm is great right after roasting the cauliflower and cooking the lentils. Cold works better for meal prep or leftovers.
Roasted Cauliflower Lentil Salad Recipe
Ingredients
Cauliflower
- 1 head cauliflower cut into florets
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Lentils
- 1 ½ cups brown lentils dried
- 3 cups water
- ½ teaspoon kosher salt
Salad
- ⅓ cup slivered almonds
- ½ cup Kalamata olives
- fresh parsley
- feta cheese
Dressing
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
Roast the cauliflower
- Toss cauliflower florets with olive oil, salt, pepper, and oregano. Spread on a baking sheet and roast at 400°F (200°C) for 20–25 minutes, or until golden and crisp on the edges.
- Rinse the lentils and simmer in salted water until tender but still firm, about 20 minutes. Drain well and let cool slightly.
Make the dressing
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, basil, salt, and pepper.
Toast the almonds
- Add slivered almonds to a dry pan and toast over medium heat for about 3-5 minutes, or until golden and fragrant, stirring often.
Assemble the salad
- In a large bowl, mix the cooked lentils, roasted cauliflower, olives, chopped parsley, toasted almonds, and crumbled feta.
Taste and adjust
- Drizzle with dressing and toss to combine. Taste and add more salt, lemon juice, or herbs if needed. Serve warm, at room temperature, or chilled.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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