Australian

Cauliflower and red lentil salad

Author: Dominique Rizzo
15 ingredients25 mins prep15 mins. cook4 - 6 servings

Finding interesting ways to eat cauliflower can sometimes be difficult. That’s why this salad is so good. It combines the wonderful cauliflower with red lentils, spices and toasted pine nuts. This is ideal hot or cold and can be mixed with spinach, mixed leaves or cooked shredded chicken.



1 cup of red lentils

3 tbsp of olive oil

1 head of cauliflower

1 brown onion, finely diced

2 sticks of celery

2 tsp of ground cumin

2 tsp of ground coriander

1 tsp of curry powder

Salt and pepper

¼ cup of pine nuts, toasted

1 tbsp good quality red wine vinegar

Extra splash of virgin olive oil

Pinch of paprika


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