Curried Cauliflower Salad with Lentils and Grapes

Curried cauliflower on a bed of spring mix, lentils, and halved green grapes, drizzled with a creamy dressing in a white bowl.

The roasted cauliflower is the star in this Curried Cauliflower Salad with Lentils and Grapes recipe. It's a perfect vegan and gluten-free lunch or side dish. This recipe is from “Be a Plant-Based Woman Warrior” cookbook by Ann Esselstyn and Jane Esselstyn.

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Ingredients:

1 head cauliflower, cut into small florets
1½ tablespoons The Olive Tap’s Maharajah Curry Powder
1 tablespoon green curry paste
2 tablespoons lemon juice
2 tablespoons homemade hummus using The Olive Tap’s Sicilian Lemon White Balsamic Vinegar (customer favorite!)
Ground black pepper, to taste
5-6 cups arugula or greens of choice
1½ cups cooked lentils (about ½ cup dry lentils)
1½-2 cups red or green grapes, halved

Directions:

Preheat the oven to 400°F. Line a sheet pan with parchment paper.
In a large bowl, gently combine the cauliflower with the curry powder and 2 tablespoons water.
Spread the cauliflower on the prepared pan and roast for 20 to 25 minutes, until golden brown and tender.
Make the dressing: In a small bowl, mix together the green curry paste, lemon juice, hummus, balsamic vinegar, and pepper until well combined.
To assemble the salad, place the greens in a wide bowl and top with the lentils and grapes and then the cauliflower. Pour dressing over the salad, show off how beautiful it looks, then toss and eat it up!

Kelly P, Colorado Springs made his recipe from “Be a Plant-Based Woman Warrior” cookbook by Ann Esselstyn and Jane Esselstyn