Author Dominique Rizzo

Origin Australia

Finding interesting ways to eat cauliflower can sometimes be difficult.  That’s why this salad is so delicious, because 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 tblsp 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 good tsp of curry powder
Salt and pepper
¼ cup of pine nuts, toasted
1 tblsp good quality red wine vinegar
Extra splash of virgin olive oil
Pinch of paprika



1. Cover the lentils with water and bring to a simmer, cook for 10-15 minutes until soft to the bite. Drain the lentils and rinse with cold water and set them aside.
2. Heat a large frypan with the oil over a moderate temperature, slice the cauliflower thinly so that it falls apart and resembles slightly chunky grains, you can also finely dice up the stalk.  If you are not sure how to cut it up simply place it into a food processor and pulse the cauliflower for a couple of minutes.
3. Add the cauliflower to the hot oil and leave it in the pan for at least 3 minutes to colour, stir it around then leave it again for another 2-3 minutes. Do this another couple of times until the cauliflower has coloured all over.
4. Set the cauliflower aside in a large bowl and add a little more oil in the pan, sweat off the diced onions and the celery until softened.  Add in the spices and cook for a further 2-3 minutes.
5. Add the onion, celery mixture to the cauliflower and toss in the lentils, the toasted pinenuts, the splash of olive oil and the vinegar.
6. Season with salt and pepper to taste and serve. I have added a few spinach leaves and a pinch of paprika to serve, although feel free to add in some chopped mint, coriander and a dollop of yoghurt on the side.  

Notes: Serves 4-6




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