Warm Cauliflower Lentil Salad

Name: Warm Cauliflower Lentil Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 head cauliflower, sliced top to bottom around 1cm, and larger pieces being cut down to floret size; 120g dried puy or green lentils; 2 tbsp green olives, roughly chopped; handful baby spinach, washed and roughly chopped; neutral oil for cooking; a few sprigs thyme; 2 tbsp toasted flaked almonds; 20g parsley leaves, washed; 1 tsp dijon mustard; 1 tsp white wine vinegar; 1 tbsp extra virgin olive oil; salt to taste; pepper to taste

5 steps

Prep:10minCook:25min

Updated at: Thu, 12 Oct 2023 10:09:45 GMT

Nutrition balance score

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Ingredients

2 servings

1 headcauliflower

sliced top to bottom around 1cm, and larger pieces being cut down to floret size

120gdried puy lentils

or green

2 Tbspgreen olives

roughly chopped

baby spinach

washed and roughly chopped

neutral oil

for cooking

3 sprigsthyme

2 Tbsptoasted flaked almonds

for the salsa verde

20gparsley leaves

washed

1 tspdijon mustard

1 tspwhite wine vinegar

1 Tbspextra virgin olive oil

Instructions

Step 1

Place a wide pan over medium-high heat with a bit of oil. Add the cauliflower. Once the cauliflower browns a bit on the bottom, add salt, thyme, and a splash of water to the pan. Continue cooking until the cauliflower is tender, and both sides are golden brown.

Step 2

Meanwhile cook the lentils. Rinse, then place in a pan with plenty of cold water. Simmer until tender, about 25 minutes, then drain.

Step 3

For the salsa verde, blend all ingredients together until smooth.

Step 4

Mix together the lentils, spinach, half the salsa verde, and olives. Season to taste.

Step 5

Layer the lentils, then cauliflower on a serving plate, drizzle with the rest of the salsa verde, and sprinkle over almonds.