Cauliflower, rice & lentil salad

Cauliflower, rice & lentil salad

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(1 ratings)

Prep: 20 mins Cook: 40 mins


Serves 12
This earthy and vegetarian rice pilaf is good for feeding a crowd, so works well on a buffet table

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving

  • kcal344
  • fat11g
  • saturates2g
  • carbs49g
  • sugars19g
  • fibre5g
  • protein12g
  • salt0.1g
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  • 1kg cauliflower



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 300g basmati wild rice mix



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 300g Puy lentils
  • 300g raisin
  • large handful roughly chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the dressing

  • large handful mint leaves, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • zest and juice 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 8 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp white wine vinegar


  1. Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.

  2. Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.

  3. To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.

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Comments, questions and tips

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29th Dec, 2013
The whole family enjoyed this, including the youngsters. I jazzed it up with chilli oil to roast the cauliflower and added capers and toasted pinenuts to the mix. Very easy and low stress.
29th Dec, 2013
The whole family loved this. Very easy to make. I jazzed it up with chilli oil for roasting the cauliflower, and handfuls of capers and toasted pine nuts thrown in. I would give it five stars but the ratings aren't working on the site using my iPad.
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24th Sep, 2013
This was surprisingly tasty given its simplicity (but needs a lot of seasoning!) Definitely don't try to throw in 300g of raisins - a big handful will give you the sweetness you need! Also, personal taste, but I much preferred this while it was still hot.