Cauliflower and Beluga Lentil Salad

Cauliflower and Beluga Lentil Salad
Chef Brainy
What Started it all:
cauliflower, cuecumber, parmigiano, beluga lentils, spring onion, butter, parsley,

This refreshing and nutritious salad combines the earthy flavors of beluga lentils with the crispness of cauliflower and cucumber, all brought together with the nuttiness of Parmigiano and the freshness of spring onion and parsley.


  • 1/2 head of cauliflower, cut into small florets
  • 1 cucumber, sliced
  • 1/2 cup beluga lentils
  • 1/4 cup grated Parmigiano
  • 2 spring onions, finely chopped
  • 2 tbsp butter
  • Fresh parsley, chopped
  • Salt and pepper to taste


  1. In a pot, cook the beluga lentils according to package instructions. Once cooked, drain any excess water and set aside to cool.
  2. In a pan, melt the butter over medium heat. Add the cauliflower florets and sauté until they are tender and slightly golden. Season with salt and pepper.
  3. In a large bowl, combine the cooked beluga lentils, sautéed cauliflower, sliced cucumber, grated Parmigiano, and chopped spring onions.
  4. Drizzle with a bit of olive oil and toss everything together gently.
  5. Sprinkle the salad with fresh parsley and adjust the seasoning if needed.
  6. Serve the salad immediately as a side dish or a light main course.

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