Roasted Cauliflower and Beluga Lentil Salad

Roasted Cauliflower and Beluga Lentil Salad
Chef Brainy
What Started it all:
cauliflower, cuecumber, parmigiano, beluga lentils

This recipe combines the nutty flavor of beluga lentils with the earthy taste of roasted cauliflower, topped with a refreshing cucumber and Parmigiano salad. It’s a satisfying and nutritious dish for one person.


  • 1/2 cup cauliflower florets
  • 1/4 cup beluga lentils
  • 1/2 cucumber, sliced
  • 1/4 cup grated Parmigiano cheese


  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower florets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until golden brown.
  3. In a pot, cook the beluga lentils according to package instructions. Drain and set aside.
  4. In a bowl, combine the sliced cucumber and grated Parmigiano cheese. Toss with a drizzle of olive oil and a splash of lemon juice.
  5. Once the cauliflower and lentils are done, assemble the salad by placing the lentils at the bottom of a plate, topping with the roasted cauliflower, and finishing with the cucumber and Parmigiano salad on top.

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