This dish was made on a whim. Honestly, I didn’t know what I initially set out to make. I knew that I wanted the meal to be warm, savory, fresh, and easy. The longest steps in the whole process were roasting the cauliflower + mushrooms and simmering the lentils. It all came together in under 45 minutes! I love to use items such as lentils because you can really stretch your meals throughout the week. The same goes for quinoa, rice, farro, etc – which we always have on hand. I think that’s the beauty of knowing how flavors go together and having a basic understanding of how to cook certain items. Once you know the basics, you can make numerous dishes!
Shelly Basinger Easiness Rating of 5 Stars! (pretty darn easy)
Warm Cauliflower & Lentil Salad
This Warm Cauliflower & Lentil Salad is savory, fresh, and easy. The longest steps in the whole process were roasting the cauliflower & mushrooms and simmering the lentils. It all came together in under 45 minutes. Perfect for a quick and healthy weeknight meal.
- 1 Head Cauliflower broken down into florets
- 1 Cup Lentils
- Olive Oil
- 2 Cups Reduced Sodium Chicken Broth or Water
- 1 pkg Mushrooms washed and sliced
- 1 scallion minced
- 1/2 Lemon juiced
- 1 clove Garlic minced
- 1 Tbsp Dijon Mustard
- 2 tbsp Red Wine Vinegar or Apple Cider Vinegar
- 2 Tbsp Goats cheese crumbled
- pinch Salt/Pepper
Preheat oven to 400°F.
Arrange cauliflower on a baking sheet and drizzle with olive oil, salt and pepper. Arrange the mushrooms on a separate baking sheet and toss with olive oil, salt and pepper. Roast cauliflower and mushrooms for 15 - 20 minutes or until golden brown on top. Mushrooms will finish before cauliflower.
While the cauliflower is roasting, prepare the lentils. Bring lentils and chicken broth or water to a boil over high heat in a medium saucepan. Reduce heat, cover and simmer for 15 mins or until liquid has mostly been absorbed.
Make the dressing while both lentils and cauliflower are cooking. In a small container mix dijon, vinegar, garlic, salt and pepper together. Slowing whisk in olive oil. Taste and adjust seasoning as needed. Pour over lentils with the lemon juice when lentils are finished cooking.
Final product: In a large bowl, mix lentils, roasted cauliflower and mushrooms together. Sprinkle with Goats cheese (if desired) and top with scallions. Add more lemon if needed. Serve as a side dish or own its own!