Description

A charred cauliflower salad tossed together with a maple lime vinaigrette and layered with herbs and crispy lentils. Hearty, fiber-packed, and ready to take center stage on the table.

Ingredients

Scale

Kosher salt
Olive oil or avocado oil for roasting
1/4 cup roasted pumpkin seeds
2 tbsp toasted sesame seeds
1/3 cup cilantro leaves, roughly chopped

Crispy Lentils

1, 15oz can French lentils, drained and rinsed
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground coriander

Roasted Kale

1 bunch kale, ribs and stems removed, leaves torn into 1 inch pieces
2 tsp fresh thyme leaves or 1/2 tsp dried thyme
1 tsp onion powder

Charred Cauliflower

1 head of cauliflower (1 pound cauliflower)
1 tbsp nutritional yeast
1 tsp onion powder
1 tsp ground coriander

Maple Lime Dressing

3 tbsp olive oil
1 small shallot, peeled and cut in half
3 garlic cloves, peeled and lightly crushed
Zest and juice of 1 lime
1 tbsp white wine vinegar
1 tbsp maple syrup
1 tsp dijon mustard
3 tbsp cilantro leaves

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Instructions

Preheat oven to 425F. Line 2 baking trays with parchment paper and brush 1 additional baking tray with oil to coat.
For the lentils: Transfer the lentils to a parchment lined baking tray. Add 1 tbsp of oil along with the garlic powder, onion powder, coriander, and a generous pinch of salt. Toss the lentils to coat evenly then spread them out in a single layer on the tray. Bake on the bottom rack for 15 minutes. Give the lentils a toss, spreading them back out in an even layer then bake for an additional 5-8 minutes. The lentils should be mostly crispy, but they will continue to crisp up as they cool outside of the oven.
For the kale: Make sure to dry your kale well before transferring to the 2nd parchment lined baking tray. Top with the thyme, onion powder, 1 tbsp of oil, and a generous pinch of salt. Massage the seasoning into the kale leaves to evenly coat then spread them out evenly on the tray. Bake on the middle rack for 5 minutes, give the kale a toss, then bake again for 3-5 minutes to properly wilt and lightly crisp around the edges.
For the cauliflower: Cut the cauliflower into 1 inch florets or thinly slice the florets into 1/4 inch slabs. Place on the last baking tray with the nutritional yeast, coriander, and a generous pinch of salt. Drizzle the tray with 1 1/2 tbsp oil then toss to coat (use additional oil as needed). Spread everything out into a single layer to make sure each floret has equal contact with the pan. Roast on the bottom rack for 20 minutes, or until the cauliflower bottoms have browned and the top of the florets start to show signs of charring. If using regular cauliflower, you will want to flip your cauliflower florets after the 20 minute mark and allow them to roast for an additional 5-10 minutes to further develop their caramelized edges.
Cook some aromatics: Between roasting, heat up the 3 tbsp of oil in a small saucepan over medium-low heat. Add the shallot and garlic cloves, stirring occasionally until golden, about 3 minutes. Remove from heat and allow to cool for 3-5 minutes.
Blend the dressing: Transfer the shallot and garlic to a blender cup with the mustard, lime zest and juice, vinegar, maple syrup and a generous pinch of salt. Blend on high until completely smooth. Add the cilantro leaves, and pulse a few times until it is evenly minced throughout the dressing. Taste the dressing and adjust the flavors to your liking.
Assemble the salad: Transfer the baked kale to the tray with cauliflower. Add the cilantro, pumpkin seeds, sesame seeds, half the lentils, and half the dressing. Toss the salad to evenly coat then divide between bowls. Top each bowl with more lentils and dressing as desired, then enjoy!

Notes

Use dark colored sheet pans for easier caramelization. Darker pans conduct more heat, which means you will get more caramelization and browning from your veggies.

For even roasting, spread your veggies out enough that there is a little space between each piece. This will ensure that your veggies have direct contact with the pan to properly caramelize when roasted.

To make roasting more efficient, start by roasting your cauliflower because this will take the longest amount of time. While the cauliflower is roasting, set up the tray of lentils and pop that in when you flip the cauliflower. The kale takes the shortest time to roast, so place that in when you toss the lentils.

More time saving tips. Use a bag of cauliflower florets, to minimize chopping. You can also skip roasting the lentils and kale. The lentils can be seasoned and tossed with a little oil then mixed into the salad. When I don’t want to wash or cut kale I will buy the cruciferous mix from Trader Joe’s and massage that with a little salt, oil, and lemon juice until it has softened and shrunk in size.

Adjust the dressing as desired. If too thick, blend in 1-2 tbsp of cold water to thin it out. Too tangy, add a little more maple syrup to balance it. If tasting bland, add a little more salt to really highlight your seasonings.