Roasted Cauliflower and Beluga Lentil Salad

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

This recipe is a delightful combination of roasted cauliflower, beluga lentils, and fresh vegetables, topped with a flavorful Parmigiano dressing. It’s a perfect light and nutritious dish for two people.


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


  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until golden and tender.
  3. In a saucepan, cook the beluga lentils according to package instructions. Drain and set aside.
  4. In a small bowl, mix the grated Parmigiano with a bit of olive oil to make a dressing.
  5. In a skillet, melt the butter over medium heat. Add the cooked beluga lentils and sauté for a few minutes.
  6. In a large bowl, combine the roasted cauliflower, sautéed beluga lentils, diced cucumber, and sliced spring onions.
  7. Drizzle the Parmigiano dressing over the salad and toss gently to combine.
  8. Sprinkle with freshly chopped parsley and season with salt and pepper to taste.

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