Roasted Cauliflower & Lentil Tabbouleh
A vibrant, gluten-free twist on the classic tabbouleh, featuring protein-rich lentils, caramelized roasted cauliflower, and a refreshing pomegranate-mint vinaigrette. A perfect light yet satisfying meal.
1450 calories
$4 per serving
$40 min
4 servings
vegetarian, any cuisine
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.
Nutrition Information
47g
fat
170g
carbs
52g
fiber
60g
protein
Why this recipe
This recipe is exceptionally nutritious, offering high levels of plant-based protein and fiber from lentils for sustained energy and gut health. It's packed with vitamins, minerals, and antioxidants from the diverse range of fresh vegetables and herbs.