It's a little strange to pair cauliflower, a cold loving, cranium-resembling melon of a vegetable with the beachy, adorable lime, whose flavor you usually find in Thai and Mexican cuisine. But it works because this bright and spicy dressing really perks up the earthy flavor cauliflower takes on when roasted. Peppery lentils add richness and a little spoonful of plain yogurt over the top (not pictured - late addition) adds a tart and mellow touch. You could also add quinoa or couscous to make this more substantial. Great side dish with fish or on its own as a light meal.
Roasted Cauliflower and Lentil Salad
Serves 4 as a side
1 small head cauliflower
1/2 cup green lentils
1/4 cup fresh parsley or cilantro (optional)
Plain yogurt (optional)
adapted from Jillian Bernardini
Zest from one lime
1 clove garlic, finely chopped
1 shallot, finely chopped
1 jalapeno pepper, seeds and ribs removed, finely chopped
3 tablespoons fresh lime juice (from about 2 limes)
1/4 cup olive oil or blend of olive and canola oil
1/2 teaspoon kosher salt
1. Put all dressing ingredients in a jar and shake until combined. Set aside.
2. Make lentils according to package instructions (pick through for rocks, rinse and simmer for 30-40 minutes in 1 1/2 cups water). Drain and place in large bowl. Toss gently, while still warm, with half of dressing.
3. Preheat oven to 400º
4. Break cauliflower up into one inch florets and spread out on sheet pan being careful to keep them in one layer (you may need two pans). Bake for 20 minutes or until florets are brown around the edges.
5. Remove from oven and add to bowl with lentils. Add remaining dressing and toss again. Sprinkle with parsley or cilantro and serve warm or at room temperature with a dollop of plain yogurt, if desired.