This cauliflower, potato and lentil salad is delicious, easy to make and perfect for winter salad to make. It’s packed with amazing Medditeranean flavours and wholesome ingredients. Smokey oven-roasted cauliflower and potato meets earthy lentils, fresh parsley, and an aromatic and zesty lemon olive oil dressing in one of my favorite Mediterranean-inspired dishes. The recipe is easy, we use very simple ingredients, and you can make it ahead of time and keep it in the fridge for several days. It’s perfect served as a side dish or a main as it’s super filling with potatoes and lentils.
Ingredients for this cauliflower potato lentil salad
Take a big cauliflower head, separate it into smaller florets and roast it in the oven or the air fryer with some olive oil, salt, and pepper.
Roasted cauliflower is tasty, smokey, meaty, and just delicious! We recommend using fresh cauliflower for this recipe, as frozen cauliflower tends to be soft and soggy and is not the best in salads.
Take some potatoes from your pantry, wash them, peel and cul into bite size cubes, roast it in the oven or the air fryer together with cauliflower with some olive oil, salt, and pepper.
Roasted potaotes are tasty, smokey, and just delicious! Who doesn’t love potaotes?
You can use canned lentils (like we do) or cook the lentils yourself. Go for brown, green, or french lentils, as they keep their shape better when you toss them with the other ingredients. We don’t recommend red lentils as they lose their shape and become mushy.
Lentils taste great with cauliflower, and we think they are a perfect flavor match. However, you can substitute chickpeas or white beans for lentils.
Flat-leaf parsley is a staple in Mediterranean cooking and an important ingredient in this cauliflower lentil salad. We add most of the parsley to the dressing, however, remember to save some to sprinkle on top of the salad.
If you like, you can add other fresh herbs such as dill, chives, and even green onions (I know they are not an herb but here seemed a good place to mention them).
We make our dressing with extra virgin olive oil, freshly squeezed lemon juice, flat-leaf parsley, salt, pepper, and minced garlic or garlic powder. It’s a simple but always delicious salad dressing that I love the most!
Check out more salad inspiration:
Cauliflower Potato Lentil Salad
- 1 small head of cauliflower
- 3-4 large potatoes
- 1 can lentils
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried herbs
- 1 handful parsley
- 3 cloves garlic
- 3 tbsp olive oil
- 1 lemon juice
- ½ tsp salt
- Cut the cauliflower into florets and add to a baking sheet.
- Wash, peel and cut potatoes into bite size pieces and add to a baking sheet.
- Drizzle everything with olive oil, add salt, black pepper and herbs. Bake in the preheated 200C oven for about 35 minutes, until golden and crispy.
- Meanwhile make the dressing by mixing all the ingredients.
- To a serving bowl add lentils, cooked cauliflower and potatoes and add the dressing. Mix everything and enjoy!