Warm lentil salad with cauliflower is a delicious lightly spiced salad with warming, Mediterranean inspired flavors. The caramelized onions add buttery depths of flavor while the roasted cauliflower adds a slightly smokiness. It all gets tossed together in a zesty lemon dressing lightly flavored with cumin.
Lentils are full of fiber and plant-based protein, making them optimal to add to a hearty vegetable salad! Legumes are also naturally gluten-free and contain essential amino acids. Make sure to check out my guide on how to cook lentils if you have any questions!
This delicious warm vegan salad will elevate any meal. While it is more labor-intensive than other recipes, it is well worth the effort! If you like this recipe but want something a bit quicker to make, check out this carrot lentil salad!
Lentil cauliflower salad pairs especially well with dishes such as falafel, eggplant sandwiches, and caramelized onion hummus.
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Why You'll Love This Recipe
- This tasty lentil salad is the best! It has layers of flavor and is perfect to make for lunch or meal prep.
- Serve it as a vegetable side dish or transform it into a main dish by serving it with falafel, caramelized onion hummus, chopped cucumbers and pita bread!
- Lentil cauliflower salad is naturally vegan, gluten-free and nut free!
Ingredient Notes
- Onions - I like to use yellow onions but you can also use red onions.
- Lentils - I typically use brown lentils or green lentils since they are a bit firmer than red or yellow lentils.
- Cauliflower - you will need one large head of cauliflower cut into small florets.
- Lemon - this recipe calls for the zest of one lemon and freshly squeezed lemon juice.
- Olive Oil - I like to use extra virgin olive oil for maximum flavor.
- Spices - smoked paprika and garlic powder elevate the roasted cauliflower while a pinch of cumin brings the lemony vinaigrette together!
- Parsley - freshly chopped parsley gets mixed into the vinaigrette and also garnished on top of the salad for a nice contract of color.
Substitutions and Variations
- Lentils - I recommend using either brown, black or Puy lentils (also known as French green lentils). While you can use other lentil varieties, note that they may be a bit mushier in texture. You can opt to use canned lentils in place of home cooked lentils.
- Onions - use any variety of onions or add some shallots to caramelize! If you are short on time you can make this without caramelizing the onions but the flavors will not be quite as rich.
- With goat cheese - add in goat cheese or feta cheese crumbles if desired (although it will no longer be vegan unless you use vegan cheese).
- Dressing - add a clove or two of minced garlic to the dressing, or try using nutritional yeast dressing instead.
Step by Step Instructions
Caramelize the onions. Heat olive oil in a frying pan over medium low heat. Add in the sliced onions and stir every few minutes so they do not burn. If they take on color too quickly, turn the heat down lower.
After about 30-40 minutes they should appear brown in color and have significantly shrunk in size. The onions should be soft and buttery in texture rather than crispy.
Preheat the oven to 425 degrees Fahrenheit. Add the cauliflower to a large mixing bowl with olive oil, salt and smoked paprika. Mix well.
Roast the cauliflower for 30 minutes. I recommend using parchment paper for an easy clean up!
Cook the lentils according to package directions. I usually just cook them in water and a pinch of salt, but feel free to cook in veggie broth or add aromatics such as a bay leaf and garlic cloves.
Mix the dressing. Add the juice of two lemons, remaining olive oil, cumin, salt and chopped parsley to a bowl. Whisk together.
Add the caramelized onions, roasted cauliflower, cooked lentils and lemon dressing in a large bowl.
Gently mix the salad together, being careful not to mush the lentils. Garnish with more parsley, serve and enjoy!
Hint: Cut the cauliflower into smaller, bite sized pieces. This allows it to mix into the salad better so you can get the perfect bite!
Tips and Tricks
Go the extra mile and really get those onions brown and caramelized. The trick is to cook them over low-medium heat for about 40 minutes, stirring every few minutes to prevent them from burning. You want them to be brown in color but remain soft and buttery in texture. Prepare the rest of the lentil salad while the onions caramelize.
What to Serve With Lentil Salad
- Add falafel, homemade onion hummus, diced cucumbers and tomatoes to a bowl with lentil salad to serve it as a main dish.
- Serve it over a bed of arugula and add a scoop of caramelized onion hummus.
- Enjoy it with pita bread and a side of cabbage carrot salad.
- Have it alongside a balsamic eggplant sandwich!
How to Store Vegan Lentil Salad
Store lentil salad with cauliflower in an airtight container in the fridge for up to 4 days. For meal prep I recommend storing portions in separate containers or in jars! That way it is easy to grab and go when you need lunch.
Warm lentil salad should be served either warm or at room temperature. I do not recommend eating this cold simply because I think the flavors are better when it is warmed. I also do not recommend serving it piping hot. To reheat simply put it in the microwave until just warmed through, or heat it on the stove-top for a few minutes.
I do not recommend freezing this salad.
Frequently Asked Questions
Yes, typically French green lentils (also known as Puy lentils) are used in salad since they tend to stay firm when cooked. You can use them instead of brown lentils if you wish.
Yes, simply drain and rinse 2 (15) ounce cans of brown, black or green lentils.
Yes you can make the entire salad ahead of time or just the separate components. You can also make the caramelized onions, cauliflower or lentils ahead of time and store them in airtight containers until ready to use. I would recommend making the caramelized onions ahead of time since they take the longest! If you make the whole lentil salad a few days in advance I recommend serving it with a fresh squeeze of lemon to brighten up the flavors.
Warm Lentil Salad with Cauliflower
Ingredients
- 3 yellow onions sliced
- 1 cup brown lentils
- 1 head cauliflower cut into florets
- 3 tablespoon olive oil
- ¼ teaspoon salt plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Dressing:
- zest of 1 lemon
- 2 lemons juiced
- ¼ teaspoon cumin
- ¼ teaspoon salt
- freshly ground black pepper to taste
- ¼ cup fresh parsley chopped
- 2 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the cauliflower.
- Add 2 tablespoons of olive oil to a frying pan over medium-low heat. When the pan is hot, add in the sliced onions and stir every few minutes so they do not burn. Sauté the onions for 30-40 minutes until they are caramelized. They should turn brown in color and look soft and buttery in texture. Set aside.
- Add the cauliflower, 1 tablespoon of olive oil, garlic powder, smoked paprika and ¼ teaspoon of salt to a mixing bowl. Mix well.
- Roast the cauliflower in the oven at 425 degrees Fahrenheit for 30 minutes.
- Cook the lentils according to the package directions.
- Mix the dressing together. Add the lemon zest, lemon juice, cumin, ¼ teaspoon of salt, black pepper and parsley to a small bowl. Whisk until combined.
- Add the caramelized onions, roasted cauliflower, cooked lentils and dressing to a large mixing bowl.
- Gently mix together until the ingredients are evenly distributed. Garnish with fresh parsley and a lemon wedge.
Bella says
I recently ate a dish like this while in Marrakech and have been looking for a great way to make it ever since. The flavours are amazing and it's naturally vegan! Can't wait to make this!
Emily Toshiko says
Thank you so much Bella! I hope you enjoy it! 🙂
Kyle says
Been vegan for almost 2 years and have always struggled with onions. They rock... but the texture is weird. This is a dish that has started to turn me into an onions lover!
Emily Toshiko says
Caramelized onions are a game changer!