Vegan Cauliflower & Lentil Salad with Green Aguachile Dressing

YOU CAN’T WAKE A PERSON WHO IS PRETENDING TO BE ASLEEP. Denial is such a strange emotion. Burying your head in the sand will never resolve an issue. I have learned in life that facing fears can be the only route to resolution.

So, when I hear about people embarking on crazy New Year Resolutions, at a time when the months are long, cold, and relentless, I can’t help but feel a bit sad. Life is about long term, manageable change. Not quick fixes.

So, when I crave salad, it doesn’t mean a few measly lettuce leaves with overprocessed fat free dressing. It means something hearty, nourishing and chock full of the good stuff. Protein, Fat & Carbohydrate must feature for me to feel I have eaten a balanced plate.

This has flavour and nutrients abound, a party on the plate.


1 Whole Cauliflower, cut into small florets

6 Banana Shallots, cut lengthways into wedges

150g Lambs Lettuce

100g Vegan Feta substitute

2 tbsp Olive Oil + 1 tbsp

1 Green Chilli, finely sliced

1 Pouch Cooked Puy Lentils

Small Handful Coriander

1 Can Lotus Roots, drained

Green Aguachile Dressing

4 Limes, juiced

2 Lemons, juiced

3 Cloves Garlic

3 Green Chillies

50g Coriander

2 tbsp Maple Syrup

1 tbsp Tamari

Small Pinch Salt


1. Preheat oven 180C. Rub the lotus roots and shallots in 1 tbsp oil and lay on a lined baking sheet. Add the green chillies. Roast for 15-20 minutes or until golden. Remove and set aside.

2. Steam the cauliflower for 5-6 minutes, or until al dente. Drain and mix with the olive oil. If you prefer it roasted, mix with the olive oil and roast in the preheated oven for 20 minutes. For this salad, I feel that the fresh dressing compliments the purity of steamed cauliflower, but the choice is personal.

3. Slit open the chillies and remove the seeds and membranes. Roughly chop and mix through the cauliflower along with the onions.

4. Blend all the dressing ingredients until smooth. Taste, it should be sharp and spicy. Adjust the seasoning to your liking.

5. When ready, heat the lentils according to the pack instructions. Mix with a little of the dressing and the roasted cauliflower and chillies.

6. Arrange the lamb’s lettuce on a plate and tumble the lentil mixture on top, sprinkle over the coriander and a little more dressing before breaking over the vegan cheese.

7. Serve with the lotus roots last minute.