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curried lentil salad on white plate and marble background

Curried Lentil Salad with Roasted Cauliflower

This Curried Lentil Salad is a hearty, wholesome dish that’s packed with flavor and vibrant colors — the perfect vegan and gluten-free lunch or picnic side!
Course Main
Cuisine American
Diet Vegan
Keyword curry cauliflower salad, healthy lentil salad, lentil salad, lentil salad with cauliflower, vegan lentil salad
Method Oven, Stovetop
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6
Calories 235kcal
Author Caitlin Shoemaker


For the Salad:

  • 1 1/2 cups 320 g french lentils* (lentils de Puy)
  • 1 1/2 teaspoons garlic powder divided
  • 1/2 head of cauliflower cut into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt-free curry powder
  • 1/4 teaspoon cayenne pepper optional
  • pinch of salt
  • 1 carrot peeled and grated
  • 1/4 packed cup Quick Pickled Red Onions
  • 1/2 bunch cilantro thinly chopped

For the Vinaigrette*:

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon salt-free curry powder
  • 1/4 teaspoon fine sea salt


  • Prep: Preheat the oven to 425F and line or grease a baking sheet. Sort through and rinse the lentils, then add them to a large pot and cover with water (1-2" above the lentils). Add 1 teaspoon of garlic powder and a generous pinch of salt to the lentils, then stir to combine. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 25-30 minutes, until the lentils are tender. Drain well, then set aside.
  • Roast the Cauliflower: In the meantime, add the cauliflower to a large bowl. Drizzle with olive oil, then add the curry powder, garlic powder, cayenne (optional), and salt. Toss the cauliflower until all pieces are evenly coated, then transfer to the baking tray. Bake in the top rack of the oven for 30-35 minutes, until the edges are browned.
  • Make the Dressing: prep the remaining vegetables for the salad. Whisk the oil, vinegar, mustard, curry powder, and salt together in a small bowl until well-combined; set aside.
  • Assemble: Add the drained lentils, roasted cauliflower, carrot, pickled onions, and cilantro to a large bowl. Pour the dressing over the bowl, then toss until well-combined. Season with additional salt to taste, if necessary.
  • Serve as desired; leftovers will keep in the fridge for up to 5 days and can be served hot or cold.


  • Lentils: French lentils are different than brown lentils; they hold their shape and remain firm after cooking. They are harder to find than traditional lentils - some specialty stores may carry them, or you can purchase them online.
  • Vinaigrette: for an Oil-Free Option, make this Curry Tahini Dressing instead


Calories: 235kcal | Carbohydrates: 34g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 136mg | Potassium: 666mg | Fiber: 16g | Sugar: 3g | Vitamin A: 1769IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 4mg