Cauliflower and Lentil Salad
What Started it all:
cauliflower, cuecumber, parmigiano, beluga lentils, spring onion, butter, parsley,
This refreshing and nutritious salad is perfect for a light and flavorful meal.
Ingredients
- 1 small head of cauliflower, cut into florets
- 1 cucumber, diced
- 1/4 cup grated Parmigiano cheese
- 1/2 cup beluga lentils
- 2 spring onions, thinly sliced
- 2 tablespoons butter
- 1/4 cup chopped parsley
Instructions
- Cook the beluga lentils according to package instructions. Drain and set aside to cool.
- In a large skillet, melt the butter over medium heat. Add the cauliflower florets and sauté until they are tender and lightly browned.
- In a large mixing bowl, combine the cooked lentils, sautéed cauliflower, diced cucumber, grated Parmigiano cheese, sliced spring onions, and chopped parsley.
- Toss the salad ingredients together until well combined.
- Serve the cauliflower and lentil salad as a side dish or a light main course.