Cauliflower gets a bad reputation mostly because people undercook it. Roast it at high heat until the edges go brown and slightly crispy, and it becomes a completely different vegetable. Pair it with beluga lentils, which hold their shape and have an earthy depth that ordinary green lentils can’t match, and you have a salad that actually fills you up. The ramp tahini dressing is the reason to make this in spring when ramps are around; the rest of the year a good scallion substitutes reasonably well, though it won’t have the same garlicky punch. Mache is the right green here, soft and mild enough not to fight the other flavors. If you can’t find it, something equally delicate works better than assertive leaves. Skip the goat cheese if you want, but it rounds off the acidity nicely and adds a creaminess the dish needs without a protein. This is a lunch salad that also works as a side at dinner, and it improves after 20 minutes of sitting once dressed.
How to Make Roasted Cauliflower and Beluga Lentil Salad
Roast with conviction
Don’t crowd the cauliflower on the pan. Crowded florets steam instead of roast, and you lose all the caramelized edges that make this worth making. Use two pans if needed, and leave space between each piece.
Lentils: al dente only
Beluga lentils can go from firm to mushy in just a few minutes, so start tasting them around the 22-minute mark. You want them cooked through but still with a slight bite. Drain and rinse immediately under cold water to stop the cooking. 
The ramp dressing
Blend the ramps raw with tahini, oil, vinegar, and just enough water to thin it out. It should pour easily but coat the back of a spoon. Taste and add a small drizzle of honey to balance the sharpness of the vinegar.
Roasted Cauliflower and Beluga Lentil Salad
- Total Time: 75 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Hearty roasted cauliflower and earthy beluga lentils tossed in a vibrant ramp dressing. A simple, satisfying side dish.
Ingredients
- 1/4 cups (59 ml) dried beluga lentils
- 1/4 head cauliflower
- 1/2 tbsp cumin powder
- 1/2 tsp salt
- 1 tbsp vegetable or olive oil of choice
- 1 cups (237 ml) mache (or green of choice)
- 1 oz goat cheese (optional)
- Handful cilantro for garnish (optional)
- 5-6 ramps
- 2 tbsp tahini
- 2 tbsp almond or olive oil
- 1 tbsp red wine vinegar
- pinch of salt
- drizzle honey
- 1/4 cups (59 ml) water
Instructions
- Preheat oven to 400°F (204°C).
- Place lentils in a small pot, cover with 4 inches of water and a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook for 25-30 minutes, or until al dente. Drain and rinse under running water. Set aside.
- While lentils cook, cut cauliflower into florets and place them on a baking sheet. Sprinkle with ½ teaspoon of salt, cumin powder, and oil. Roast in the preheated oven for 30 minutes, or until fully cooked with golden edges. Remove and set aside.
- To make the dressing, clean the ramps under running water, gently peeling off any bruised leaves. Place clean ramps, tahini, oil, vinegar, honey, salt, and water in a food processor. Pulse until well incorporated. Set aside.
- Place cauliflower, lentils, and Mache in a large bowl. Pour half of the dressing over the top and mix until everything is coated. Add more dressing if necessary.
- Add goat cheese and chopped cilantro as garnish, if desired.
- Serve immediately.
Notes
- To ensure perfectly cooked lentils, check them frequently towards the end of the cooking time as cooking time may vary slightly depending on the lentils’ age and size.
- For a richer flavor, roast the cauliflower with a drizzle of olive oil and a pinch of smoked paprika alongside the cumin.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dressing may separate, so gently toss before serving again.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 10
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
What are beluga lentils, and can I use another variety?
Beluga lentils are small, black lentils that hold their shape well after cooking. French green lentils are the best substitute. Avoid red or yellow lentils, as they turn mushy.
What can I use instead of ramps for the dressing?
Scallion greens with half a small garlic clove will give you a similar flavor. Ramps are seasonal, so this swap keeps the recipe accessible year-round.
Can I make this salad ahead of time?
You can cook the lentils and roast the cauliflower a day ahead. Store them separately in the fridge and bring to room temperature before assembling with greens and dressing.
