Roasted Caulilini, Paneer, Mixed Lentil Salad

Add some green and crunch to the table with Nik Sharma’s @abrowntable Paneer Lentil Salad from his book Season. Lightly roasted Caulilini or Cauliflower, nutty lentils and the fresh cilantro-oil dressing over our creamy peppery Turmeric paneer is the perfect way to kick off the first holiday of spring.

Serves: 7-8

Recipe by : Chef Nik Sharma via Season

Photo by: Deepika Kalla



  • 1 Pack (6oz) Turmeric Twist Paneer , cut into 1/2" cubes
  • 1/2 cup (100g) black lentils 
  • 1 small cauliflower or a bunch of baby cauliflower (Caulilini)
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp extra-virgin olive oil 
  • 4 scallions, thinly sliced (white & green parts)
  • 1/4 cup Cilantro oil dressing

Cilantro Oil Dressing




  1. Preheat the oven to 425 F. Rinse the lentils in a fine mesh strainer under cold running water. Transfer to a medium saucepan and add enough water to cover by 1inch. Bring to a rolling boil over medium high-heat, turn the heat to low, and simmer, uncovered, until tender but not mushy, 30- 60 mins. The cooking time will vary depending on how old the lentils are, so check them every 5mins after the first 30mins. Drain lentils through a mesh strainer and set on a clean kitchen towel to absorb any remaining liquid. 
  2. While the lentils are cooking are cooking, roast the cauliflower/Caulilini and paneer. Break the cauliflower into bite size florets and transfer to a roasting pan. Add the paneer. Season with salt and pepper and drizzle with olive oil, mixing to coat evenly. 
  3. Roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a fork or knife, 20- 25 minutes. Transfer to a large bowl and gently stir in the drained lentils and scallions. Taste and adjust seasoning, if necessary. 
  4. Drizzle with the dressing and serve warm or at a room temperature.
Bonus: Meal prep or store the leftover salad in an airtight container in the refrigerator up to 4 days.

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