This Roasted Cauliflower Salad features cauliflower tossed with turmeric & curry powder, roasted until tender and golden, and then tossed with protein-packed lentils and sweet, juicy grapes. It's flavor and texture dynamite!
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, toss the cauliflower florets and sliced red onion with olive oil, 1 teaspoon turmeric, ½ teaspoon curry powder, and a pinch of salt. Spread into an even layer own the prepared baking sheet. Bake for 25 minutes, until the cauliflower is tender and the red onion starts to caramelize.
In the meantime, bring the lentils and water to a boil, cover, turn heat down to med-low and simmer 15 to 20 minutes until tender, but not mushy.
When everything is cooked through, toss the cauliflower and onion mixture with the lentils and added in the red grapes.
Whisk all of the dressing ingredients together in a small bowl, adding just enough water until you reach your desired consistency.
Drizzle some of the dressing lightly over the salad and serve with extra dressing on the side. This salad tastes great warm, at room temperature or even cold!
Notes
This salad is great warm, at room temperature or even cold.