Between all of the baking I really try to make our dinners filled with an abundance of seasonal vegetables and big bold flavors. Last week it was all about cauliflower. Roasted, delicious cauliflower. This very easy recipe was a snap for a weeknight dinner entree, side or weekend lunch. It was divine – which is saying a lot for a veggie.
Roasted Cauliflower and Lentil SaladIngredients
One Head of Cauliflower
1/2 Vidalia Onion
1 cup of cooked lentils
1/4 cup raisins
2 tbsp Extra Virgin Olive Oil
1 tbsp White Wine Vinegar
1 teaspoon Curry Powder
1/2 teaspoon Paprika
Salt and Pepper to taste
Oven at 400 degrees
Instead of cutting the cauliflower into little trees, cut the head into slices across the sphere.
In a small glass whisk the oil and vinegar and add the curry and paprika, salt and pepper. The “dressing” now has a burnt orange color and fragrant scent.
I dipped the head of each cauliflower slice into the dressing and laid them all out on a covered cookie sheet. With the remaining dressing, reserve about 1 tablespoon and drizzle the excess over the cauliflower. Bake in over for 35 minutes.
With 10 minutes left on the cauliflower timer slice the onion and throw all of the onion slices into the remaining dressing. In a non-stick pan over medium heat, cook the dressed onions until they are nearly translucent. Add the pre-cooked lentils (I always use pre-steamed lentils from Trader Joe’s/Whole Foods/Wegman’s) and the raisins and allow the flavors to integrate completely.
When the cauliflower has fully cooked the dressed spots will be sweetly caramelized and the heads will be browned (and extra delicious)!
Add the cauliflower to the pan with the onion, lentils and raisins and let all of those flavors dance together and serve. That is a delicious bowl of winter.
The Daily Batch 