Roasted Cauliflower and Lentil Salad with Tahini and Pomegranate

General Fast With Oil Published August 02, 2026

Warm lentils, charred cauliflower, cold pomegranate, and a tahini dressing thick enough to coat everything — this is a salad only in the loosest sense. It is a full plate that happens to be served at room temperature, which makes it the rare fasting dish that travels well to work.

Roast the cauliflower until it is properly dark. Pale cauliflower is a waste of an oven; the black-edged florets are where the sweetness is. Push it further than feels comfortable.

Black or French green lentils are worth seeking out here because they hold their shape and look like distinct beads rather than mush. Brown lentils work if you watch the timing.

FASTING LEVEL: Fast With Oil
SERVINGS: 4
TIME: 45 minutes

INGREDIENTS

For the salad:
- 1 large head cauliflower (800g), cut into small florets
- 4 tablespoons olive oil, divided
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1 cup (200g) black beluga or French green lentils
- 1 bay leaf
- 1 small red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 1 cup (30g) parsley, roughly chopped
- 1/2 cup (15g) mint leaves, torn
- 1/2 cup pomegranate seeds
- 1/2 cup (70g) toasted almonds, roughly chopped
- Salt and black pepper

For the dressing:
- 1/3 cup (80g) tahini
- Juice of 1 large lemon
- 1 garlic clove, grated
- 1/2 teaspoon salt
- 4-6 tablespoons cold water

METHOD

1. Heat the oven to 450°F (230°C).

2. Toss the cauliflower with 3 tablespoons of the oil, the cumin, coriander, cinnamon, 1 teaspoon salt, and pepper. Spread on a sheet pan in a single layer.

3. Roast 30-35 minutes, tossing once, until deeply browned with black edges.

4. Meanwhile, put the lentils in a pot with the bay leaf and cover by 2 inches of water. Simmer 20-25 minutes until tender but still holding shape. Drain, discard the bay leaf, and dress immediately with the remaining tablespoon of oil and a pinch of salt while warm — warm lentils absorb seasoning, cold ones do not.

5. Toss the sliced red onion with the vinegar and a pinch of salt and leave to soften for 10 minutes. This takes the raw edge off.

6. Whisk the tahini with lemon juice, garlic, and salt. It will seize; add cold water a tablespoon at a time until smooth and pourable.

7. Combine the lentils, cauliflower, drained onion, parsley, and mint in a wide bowl. Season and toss.

8. Spread on a platter, drizzle heavily with the tahini dressing, and scatter with pomegranate seeds and almonds.

NOTES

- For strict no-oil days: roast the cauliflower dry on parchment at 425°F, tossing often, and dress the lentils with lemon and vinegar alone. Serve the tahini alongside only if your rule permits it.
- The lentils and cauliflower can both be cooked a day ahead. Dress just before serving.
- Add a can of drained chickpeas to the sheet pan for more protein and crunch.
- Walnuts, pistachios, or pumpkin seeds all substitute for almonds.