Curried Cauliflower, Grape & Lentil Salad

Crazy delicious kale salad topped with red grapes, lentils, and curry roasted cauliflower. Served with a tahini-green curry paste dressing! Just 30 minutes required for this flavorful side or entrée.

Curried Cauliflower, Grape & Lentil Salad

Ingredients

CAULIFLOWER

• 1 head cauliflower (divided into florets)
• 1 1/2 Tbsp melted coconut oil (or water)
• 1 1/2 Tbsp curry powder (or store-bought)
• 1/4 tsp sea salt

GREEN CURRY TAHINI DRESSING*

• 4 1/2 Tbsp green curry paste (or store-bought, though fresh is best)
• 2 Tbsp tahini
• 2 Tbsp lemon juice
• 1 Tbsp maple syrup
• 1 Pinch each salt and black pepper
• Water to thin

SALAD

• 5-6 cups mixed greens, kale, spinach (or other green of choice)
• 1 cup cooked lentils (rinsed and drained)
• 1 cup red or green grapes (halved)
• Fresh cilantro (optional)

Instructions

• Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.
• Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.
• Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.
• Taste and adjust flavor as needed, adding more green curry paste for a stronger curry flavor, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.
• Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.
• Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.

Video

Notes

*Prep time does not include preparing green curry paste.
*If you like heavy dressing, multiply the recipe x 1 1/2 or 2.

https://minimalistbaker.com/curried-cauliflower-grape-lentil-salad/