CURRIED CAULIFLOWER, GRAPE, & LENTIL SALAD

 

Ingredients

CAULIFLOWER

  • head cauliflower (divided into florets)
  • 1 1/2 Tbsp melted the coconut oil (or water)
  • 1 1/2 Tbsp curry powder (or store-bought)
  • 1/4 Tsp sea salt

GREEN CURRY TAHINI DRESSING*

  • 4 1/2Tbsp green curry paste (or store-bought, though fresh is best)
  • Tbsp tahini
  • Tbsp lemon juice
  • Tbsp maple syrup
  • Pinch each salt and black pepper
  • Water to thin

SALAD

  • 5-6 cups mixed greens, kale, spinach (or other green of choice)
  • cup cooked lentils (rinsed and drained)
  • cup red or green grapes (halved)
  • Fresh cilantro(optional)

 

Instructions

  1. Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.

  2. Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to a baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.

  3. Prepare the dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.
  4. Taste and adjust flavor as needed, adding more green curry paste for a stronger curry flavor, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.
  5. Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.
  6. Best served fresh. Store leftovers in an airtight container for 3-4 days. Store dressing separately for up to 1 week.

Author: minimalistbaker.com/curried-cauliflower-grape-lentil-salad/