Roasted Cauliflower and Spiced Lentil Salad

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As we move into the Autumn/Winter season (for those of us in the Southern Hemisphere) I am rediscovering my love of roasted vegies. I find they are the perfect accompaniment to a delicious protein-rich meal, but also serve nicely as a side or simply on their own as a snack. My sweet potato fries and kale chips are some of my favourites!

At the moment, I am obsessed with teaming up roasted vegies with some yummy herbs and spices and spinach to make a wonderful warming salad. I find it’s a great light meal to enjoy, particularly of a night if I don’t feel like anything too heavy – and it’s also more digestible and easier on the gut due to the fewer raw ingredients than in your typical salad.

I recently came across a brilliant cookbook called ‘Community’ by Hetty McKinnon which contains some amazing salads! I highly recommend you check it out – it has so many great salad recipes, particularly if you’re looking for some ideas for entertaining or just want to revamp your salad repertoire. I also love the story behind the author of this book – a fellow Sydney local Hetty McKinnon who began Arthur Street Kitchen, a lunchtime delivery service making fresh, healthy salads and sweets for locals and delivering them to customers’ door-to-door – aka a “community kitchen”.




There are three things I love about this concept:

  1. Sustainability – using only the freshest, in season ingredients and not to mention all transport is done on a bicycle!
  2. Healthy – nutritious salads, need I say more?
  3. Community –what better way to get to know your community than with a personalised door-to-door delivery service supplying delicious food.


My first recipe recreation from ‘Community’ is this roasted cauliflower and lentils salad which is a definite winner! I have made some adaptions from the original recipe which calls for yoghurt, so I have simply excluded this to make it dairy-free. I love the flavours and aromas of this dish, particularly the spicy onion mixture balanced against the acidity of lemon and fresh flavours of mint and coriander. I made a big batch this weekend and will be enjoying it over the next few days 🙂




(serves up to 6)
2 medium (about 2kg) cauliflower cut into bite sized florets
4-5 tablespoons olive oil
250g red lentils or Puy lentils
1 tablespoon ground cumin
1 tablespoon ground coriander
2 brown onions, finely diced
2 cloves garlic, finely chopped
1 cup baby spinach leaves
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
juice of 1 lemon
salt and pepper

Preheat oven to 200 degrees Celsius. Place the cauliflower on two baking trays and drizzle with oil and season with salt and pepper.
Roast the cauliflower until golden and starting to crisp up at the edges—about 30 minutes.
Meanwhile, cook lentils in a large pot of boiling water for about 20 minutes or until just cooked. Drain and rinse.
Cook the cumin and coriander in a frypan over medium heat for a couple of minutes. Add some olive oil and saute the onion until golden and then add the garlic and cook for another couple of minutes. Add the spiced onion mix to the lentils while they are still warm.
Cool the lentil mix and cauliflower.
Add the baby spinach, coriander, mint, lemon juice and salt and pepper and add a drizzle of olive oil to help it come together.
Toss gently to distribute and enjoy!


Processed with Moldiv