Four Nights A Week

Hetty Lui McKinnon is one of my favorite New York Times Cooking contributors, and this warm and delightfully flavored salad is a great example why.

Roasting cauliflower and onions, and cooking smashed garlic along with the lentils, added remarkable layers of flavor which was then complimented by the creamy, simple dressing of Greek yogurt and olive oil.

The recipe is gifted through my New York Times subscription here, but the ingredient list of what to have on hand follows.

Roasted Cauliflower and Lentil Salad

Hetty Lui McKinnon in the New York Times, 26 April 2026

Ingredients

• Large red or yellow onion
• Medium (2 lb) head of cauliflower
• Extra virgin olive oil
• Ground cumin
• Ground coriander
• Smoked paprika
• Green or brown lentils
• Garlic
• Plain Greek yogurt
• Baby spinach
• Fresh cilantro or mint
• Slivered almonds