Indian Spinach Salad with Lentils & Cauliflower

This Indian spinach salad is a hearty and flavorful meal that can be enjoyed as a main course or a side dish. It features roasted cauliflower and radishes, black lentils, and a delicious dressing made with caramelized shallots, ginger, and toasted seeds. The dressing adds a lot of crunch and spice to the salad, while the spinach and cilantro provide freshness and color. This salad is vegan, gluten-free, and packed with protein and nutrients.

Ingredients

• 2 cups cauliflower, cut into bite-sized florets
• 1 bunch radishes, about 5 or 6, quartered
• 2 tablespoons oil, divided
• Salt and pepper, to taste
• 1/4 cup shallots, thinly sliced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black mustard seeds
• 2 teaspoons tamarind paste
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 4 cups baby spinach
• 1/4 cup cilantro leaves
• Juice of half a lime
• 2 cups cooked black lentils (or use canned or pre-cooked)
• 1/4 cup pistachios, toasted and chopped

Instructions

1. Preheat oven to 450°F and line a baking sheet with parchment paper. Toss cauliflower and radishes with 1 tablespoon of oil, salt and pepper, and spread them in an even layer on the prepared baking sheet. Roast for 15 minutes, or until golden and tender.
2. In a small skillet over medium heat, heat the remaining oil and add the shallots. Cook for about 15 minutes, stirring occasionally, until soft and caramelized. Add the ginger and a pinch of salt and cook for another minute.
3. Push the shallot mixture to one side of the skillet and add the cumin seeds, coriander seeds, and mustard seeds to the other side. Toast them for a few minutes, stirring frequently, until fragrant and slightly browned. Then mix them with the shallot mixture and stir in the tamarind paste, turmeric, and cayenne pepper. Turn off the heat and set aside.
4. In a large bowl, toss the spinach and cilantro with a drizzle of oil, salt, pepper, and lime juice. Transfer to a serving platter or individual plates.
5. Spoon the shallot-seed dressing over the spinach mixture. It’s okay if it’s still warm as it will slightly wilt the spinach.
6. Top with lentils, roasted cauliflower and radishes, and pistachios. Enjoy!