As rhubarb season is just beginning, we were happy to enjoy this delicious salad dressed with a special vinaigrette.

Lentils and roasted cauliflower salad

Serving Size: 4


for the salad:

  • 1 cauliflower
  • 1 cup puy lentils
  • 1 teaspoon cumin
  • 1 clove garlic, minced
  • handful chives, chopped

for the vinaigrette:

  • 2 stalks rhubarb
  • 2 tablespoons sugar
  • ¼ cup redcurrant syrup or jam
  • ½ teaspoon mustard
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil
  • pinch salt and pepper


  1. Cut the cauliflower into small florets.
  2. Place the cauliflower pieces on a cookie sheet prepared with baking parchment.
  3. Drizzle a bit of olive oil over the cauliflower pieces and sprinkle with a pinch of salt.
  4. Place in the oven and roast until lightly browned (15-20 minutes).
  5. Meanwhile, cook the lentils. Place the cup of lentils in 2½ cups of lightly salted water and cook until soft for about 15 minutes. You want them soft but yet still holding their form, al dente.
  6. At the same time, wash the rhubarb and place in a sauce pan.
  7. Cover with water and cook the rhubarb until soft.
  8. Once soft, remove from the heat and puree.
  9. Add the red currant sauce or jam.
  10. Add the mustard, vinegar and oil and mix well or puree again.
  11. Season to taste with salt and pepper and possibly a bit of sugar or more redcurrant syrup if you want it sweeter.
  12. To prepare the salad: Drain the lentils and place in a bowl.
  13. Add the cumin and mix.
  14. Chop the chives and add to the lentils.
  15. Add the roasted cauliflower pieces and lightly toss to mix.
  16. We served the warm salad on a small bed of lettuce dressed with the rhubarb vinaigrette. You could also consider adding a few cubes of non-dairy cheese, however we found the salad delicious already.