Tabbouleh is known for its bright herbs, citrusy dressing, and refreshing crunch — but this version takes things up a notch. By swapping bulgur for hearty lentils and adding golden roasted cauliflower, we get a dish that's not only *gluten-free* but also packed with protein and texture.

Finished with juicy pomegranate seeds and a zesty mint vinaigrette, this salad brings together the best of fresh and roasted flavors. It’s ideal for meal prep, potlucks, or a light yet satisfying lunch.

Let’s dive into this colorful, nourishing bowl of goodness.

Ingredients

• 200g brown or green lentils
• 1 medium head cauliflower (approx. 600g)
• 1 large cucumber
• 250g cherry tomatoes
• 1 small red onion
• 60g fresh parsley
• 20g fresh mint
• 100g pomegranate seeds
• 3 tablespoons olive oil
• 1 clove garlic
• 1 large lemon
• Salt to taste
• Black pepper to taste

Instructions

1. In a medium pot, combine 200g rinsed lentils with 600ml water. Bring to a boil, then simmer for 20–25 minutes until tender. Drain well and set aside to cool.
2. Preheat oven to 200°C. Cut cauliflower into small florets and toss with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until tender and lightly caramelized. Let cool.
3. In a small bowl, prepare the vinaigrette by whisking together 2 tablespoons of olive oil, the juice of 1 lemon, 1 minced garlic clove, salt, and pepper.
4. In a large serving bowl, combine the cooled lentils, roasted cauliflower, finely diced cucumber, quartered cherry tomatoes, finely chopped red onion, parsley, and mint.
5. Pour the vinaigrette over the salad and toss gently to combine. Fold in the pomegranate seeds. Adjust seasoning if needed and serve immediately or chilled.

Tips & Substitutions

• Make it ahead: This salad keeps well for up to 3 days in the fridge. Add the pomegranate seeds just before serving for the freshest texture.
• Switch the legumes: Try using black lentils or chickpeas for a different flavor and color profile.
• Add extra crunch: Toss in toasted almonds or sunflower seeds for a nutty contrast.

Nutrition

Calories: 1450 (entire recipe)

• Fat: 47g
• Carbohydrates: 170g
• Fiber: 52g
• Protein: 60g