colorful veggies in a white bowl

Cauliflower-Lentil-Mango Salad with Turmeric Dressing

Great flavor in this vegetarian dish. Seems like a lot of ingredients but you'll likely already have most on hand.


  • 1 large cauliflower cut into florets
  • 6 tablespoons olive oil
  • 1 tablespoon ground coriander
  • 1 tablespoon cumin
  • 1/2 teaspoon sea salt or more to taste
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon dried chili flakes
  • 1 tablespoon sugar
  • 2 red bell peppers cut into strips
  • 2 red onions cut into wedges
  • About 10 cherry tomatoes halved
  • 1 can lentils drained and rinsed
  • 2-3 tablespoon golden raisins
  • 1 mango peeled and sliced
  • 1 bunch fresh cilantro chopped (optional)
  • For the Dressing
  • 1/2 teaspoon ground turmeric
  • 3/4 inch piece of ginger peeled and minced or 1/4 teaspoon ground
  • 2 garlic cloves minced
  • 2 tablespoon tahini
  • Zest and juice of 1 lime
  • 3 1/2 tablespoon water
  • 4 tablespoon olive oil
  • 1 tablespoon maple syrup
  • Pinch of sea salt


  • Preheat the oven to 375. Pour the oil into a large blow and add the coriander, cumin, red pepper flakes, salt, pepper and sugar. Whisk everything together and toss the cauliflower florets into the mixture to coat. Spread florets over a large baking sheet. Scatter the red bell peppers, onion wedges and cherry tomatoes on top and mix. Roast for 30-45 minutes, stirring halfway though, until cauliflower is nicely golden and slightly crisp.
  • Meanwhile make the dressing. Combine the turmeric, ginger. garlic, oil, tahini, lime zest and juice, maple syrup, salt and water in a medium bowl. Whisk to combine.
  • When the vegetables are ready, gently stir in the lentils.. Return to the oven for another 5 minutes until the lentils are heated through. Remove the pan from the oven and scatter the raisins over and top with mango. Garnish with cilantro.
  • Drizzle dressing over salad and serve.


Recipe adapted from Vegetarian Sheet Pan Cooking

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