I’ve been working on this recipe for quite a while, but it wasn’t coming together as perfectly as I wanted it. Then, I swapped in some lentils instead of my usual go-to legumes or grains and it made all the difference. I love the roasted cauliflower with the fresh chopped vegetables and rich artichoke hearts. I also love the satisfaction and substance the lentils provide. It has a mediterranean freshness to it and I love a scoop of hummus on top to amplify that. The flavors compliment each other with each bite. I hope you love it, too.
Yield: 4-6 entrée sized salads
Cooking time: 30 minutes
Ingredients
½ cup red onion, finely diced
2 and ½ tsp salt, divided
½ cup + 1 tsp white wine vinegar, divided
½ cup water
2 cups cauliflower florets
1 tsp neutral cooking oil
2 tsp pepper, divided
1 cup lentils, uncooked or 1 15 oz canned cooked lentils
¼ cup parsley, stems removed and finely diced
¼ cup cilantro, stems removed and finely diced
2 tsp olive oil
½ cup grape or cherry tomatoes, halved or quartered
1 15 oz can artichoke hearts in water, drained and roughly chopped
3-4 cups mixed greens, green leaf or romaine lettuce, washed and chopped
Hummus, optional
Preparation
Heat your oven to 425°.
Add the finely diced red onion to a medium sized bowl. Add ½ tsp salt and pour ½ cup vinegar and ½ cup water over the onions. Let sit for at least 10 minutes to lightly pickle the onions.
Meanwhile, spread the cauliflower florets on a baking sheet, lined if preferred. Drizzle 1 tsp neutral cooking oil and sprinkle 1 tsp of both salt and pepper on the cauliflower and toss to evenly coat. Once the oven is hot, roast for 20 minutes turning halfway through.
If using dried lentils, cook per package instructions. If using canned lentils, drain the lentils and heat over low heat in a small pot, stirring occasionally.
In a large salad bowl, stir together the minced parsley, cilantro, olive oil, 1 tsp white wine vinegar along with 1 tsp salt and 1 tsp pepper. Add the lettuce, tomatoes and artichoke hearts to the bowl.
Once the cauliflower and lentils have been cooked, add them to the salad bowl. Drain the liquid from the pickled red onions, add them to the salad bowl, and toss everything well to combine.
Serve in individual bowls with a scoop of hummus on top, if desired.
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