Warm Lentil And Cauliflower Salad Food

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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

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.

WARM LENTIL SALAD



Warm Lentil Salad image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 6

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.

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

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.

EASY WARM LENTIL SALAD



Easy Warm Lentil Salad image

This recipe was featured in this months Family Circle. I have eliminated the sausage called for in the original recipe to make this a great, easy vegan option!

Provided by Miss_Elaine

Categories     Lentil

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1 1/4 cups lentils, rinsed
1 (8 1/2 ounce) jar artichoke hearts, quartered, drained and rinsed
4 scallions, trimmed and thinly sliced
1 small sweet red pepper, finely choped
1 carrot, grated
1/4 cup balsamic vinaigrette (I prefer reduced-fat)

Steps:

  • Cook lentils according to package directions, 20-25 minute or until tender. Drain.
  • Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.

WARM CAULIFLOWER SALAD



Warm cauliflower salad image

Cauliflower is often overlooked, but try it roasted in this winter salad for a plateful of crunchy goodness

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 cauliflower, broken into florets
2 tbsp olive oil
1 red onion, thinly sliced
3 tbsp sherry vinegar
1½ tbsp honey
3 tbsp raisins
small bunch dill, snipped
3 tbsp toasted, flaked almond
50g baby spinach

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
  • While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
  • When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

Nutrition Facts : Calories 206 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium

ROASTED CAULIFLOWER, PANEER AND LENTIL SALAD



Roasted Cauliflower, Paneer and Lentil Salad image

The Indian cheese paneer doesn't typically show up in salads, but this one from food writer Nik Sharma's cookbook, "Season," involves cutting paneer into cubes and roasting it alongside cauliflower for about 25 minutes (though doing so for longer wouldn't hurt). Paneer maintains its structure in heat, so its skin will come out of the oven charred, its insides still soft. You'll stir the paneer and cauliflower with green and black lentils, cooked and drained, and scallions, resulting in a pleasing jumble of textures. Drizzle it with a cilantro-lime dressing, which gives the salad a tart kick.

Provided by Mayukh Sen

Categories     dinner, for two, lunch, weekday, beans, salads and dressings, vegetables, appetizer, main course, side dish

Time 35m

Yield 4 to 6 servings, as a side

Number Of Ingredients 15

1/2 cup green lentils
1/2 cup black lentils
1 small head cauliflower (about 1 pound)
1 10-ounce block paneer, cut into 1/2-inch cubes (about 2 cups total)
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 scallions, green and white parts, thinly sliced
1 cup extra-virgin olive oil
1 cup tightly packed fresh cilantro leaves
1 Serrano chile, seeded, if desired
Juice of 1 lime, about 1/4 cup
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon fine sea salt

Steps:

  • Heat the oven to 425 degrees. Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans. Transfer to a medium saucepan and add enough water to cover by about 1 inch. Bring to a rolling boil over medium-high heat, turn the heat to low and simmer, uncovered, until tender but not mushy, 25 to 60 minutes. The cooking time will vary depending on how old the lentils are, so check them every 5 minutes after the first half hour. When they've reached desired doneness, drain through a fine-mesh strainer and set on a clean kitchen towel to absorb any remaining liquid.
  • While the lentils are cooking, roast the cauliflower and paneer: Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan. Add the paneer. Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly. Roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 20 to 25 minutes.
  • Meanwhile, make the dressing: Combine all the ingredients in a blender and pulse at medium-high speed until smooth and paste-like.
  • When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and scallions. Taste and adjust the seasoning, if necessary. Drizzle with 1/2 to 1/3 cup of the dressing, to taste, and serve warm or at room temperature. (Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Shake the dressing before using.)

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 33 grams, Carbohydrate 28 grams, Fat 41 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 509 milligrams, Sugar 4 grams

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