Warm Lentil And Cauliflower Salad Recipes

WARM LENTIL-AND-CAULIFLOWER SALAD

Warm Lentil-and-Cauliflower Salad image

This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is full of flavorful roasted tomatoes, briny capers, and peppery arugula.

Provided by Sarah Carey

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 50m

Yield Serves 4

Number Of Ingredients 11

Ingredients

3 tomatoes, cored and chopped (3 cups)
2 cloves garlic, thinly sliced (1 tablespoon)
2 tablespoons capers, drained
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small head cauliflower (2 pounds), trimmed and cut through the core into 1-inch planks
1 1/2 cups
2 ounces Parmigiano-Reggiano, grated (3/4 cup)
1 bunch arugula, trimmed
1 tablespoon red-wine vinegar
Chopped toasted almonds, for serving

Steps:

Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.

LENTIL CAULIFLOWER SALAD

Lentil Cauliflower Salad image

This simple recipe is filled with fresh flavors and is so good for you! It's easy to make in advance and can be served warm or cool.

Provided by Easy Best Fresh

Categories Main Course Salad Side Dish

Number Of Ingredients 8

Ingredients

1 Tbsp olive oil
6 cups cauliflower, chopped
¾ cups lentils
1 ½ cups vegetable broth
1 tsp cumin
½ cup fresh cilantro, chopped
½ lemon, juiced
salt and pepper, to taste

Steps:

Add lentils and vegetable broth to a saucepan. Bring to a boil and then reduce heat. Allow to simmer for 30 minutes or until lentils are tender. Drain any excess liquid.
While lentils cook, roast the cauliflower. Preheat the oven to 400° and place cauliflower on a baking sheet lined with parchment paper or aluminum foil. Drizzle cauliflower with olive oil and sprinkle with salt. Roast for 30 minutes, total, flipping halfway through.
When lentils and cauliflower are finished, mix together with lemon juice, cumin, cilantro salt and pepper.

WARM LENTIL SALAD

Warm Lentil Salad image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup red lentils, picked over and washed
2 1/2 cups chicken broth
1/4 cup each finely diced radish, red, yellow and green bell pepper
1/3 cup mustard vinaigrette
Salt and freshly ground black pepper
1/4 cup chopped flat leaf parsley

Steps:

Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
Right before serving, toss with the parsley and serve as a bed for the chili scallops.

WARM CAULIFLOWER SALAD

Warm Cauliflower Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 2-pound head of cauliflower or 1 pound ready-cut florettes
2 tablespoons balsamic vinegar
1 teaspoon olive oil
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
Cilantro (enough for 1 tablespoon chopped)
1/8 teaspoon salt (optional)

Steps:

Break cauliflower into bite-size florettes and steam 7 to 10 minutes.
In bowl large enough to hold florettes, whisk together vinegar, oil, turmeric and coriander.
Wash, dry and chop cilantro to make 1 tablespoon.
When cauliflower is cooked, drain and stir into bowl, coating throughly with dressing. Sprinkle with cilantro and season with salt.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 4 grams, Fiber 10 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 11 grams, TransFat 0 grams

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Place racks in the upper and lower thirds of your oven and preheat your oven to 400 degrees F. Generously coat two rimmed sheets with cooking spray.
In a medium saucepan, bring the stock to a boil. Add the lentils and cook until tender but not mushy, about 20 to 25 minutes or as specified by the package. Watch the lentils towards the end of their cooking time and add additional chicken stock or water as needed to keep them from drying out.
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Place the mushrooms on one prepared baking sheet and the cauliflower on the other. Drizzle each sheet with half of the the olive oil and sprinkle each with half the salt and half of the pepper. Toss to coat, then spread in an even layer. Place in the oven and roast until the vegetables are tender and caramelized, 20 to 30 minutes, flipping once or twice throughout. The mushrooms will finish a few minutes ahead of the cauliflower.

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