1can (15 ounces)(230grams)lentilsor 1 ⅓ cups cooked lentils or ⅔ cup dry lentils
4tablespoons(15grams)parsleychopped
¼cup(30grams)toasted nutsalmonds, walnuts, pistachios, hazelnuts or 2 tablespoons pine nuts
FOR THE DRESSING
3tablespoonsextra virgin olive oil
2tablespoonsfresh lemon juiceor more to taste
1½tablespoonsmustardAmerican or Dijon
1small clovegarlicgrated
1teaspooncuminground
1teaspoonpaprika
½teaspoonsaltor more to taste
⅛teaspoonblack pepperor red pepper flakes
CAULIFLOWER:Preheat oven to 400°F or 200°C.Wash 1 large cauliflower, pat it dry, separate the florets, and transfer on a baking tray.Season with a drizzle of extra virgin olive oil, two pinchesofsalt, and two twists of black pepper.Toss and arrange on a single layer without overlapping.
Roast for 20 to 30 minutes or until the florets are slightly charred and fork-tender but not overcooked.
DRESSING: In the meantime, make the dressing by whisking 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1½ tablespoons mustard, 1 small clove garlic, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt, and ⅛ teaspoon black pepper.
BUILD SALAD: To a large bowl, add roasted cauliflower, 1 can (15 ounces) lentils (drained and rinsed), ¼ cup toasted nuts, 4 tablespoons parsley (chopped), and the dressing.Mix well until the ingredients are combined, taste, and adjust for salt before serving.
MAKE IT A MEAL: Cauliflower lentil salad is delicious with a dollop of Greek-style yogurt or yogurt tahini sauce, quick pickled red onions, and warm pita bread.