Roasted Cauliflower and Lentil Salad

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Timer: 10 min (fixed)

   Cookware: oven

2. Step 2

   Toss the cauliflower with half of the olive oil, the cumin, one-third of the salt, and half of the black pepper. Spread it in a single layer on the baking sheet.

   Ingredients used: 0.5 gr Black Pepper, 800.0 gr Cauliflower, 2.0 gr Fine Salt, 2.0 gr Ground Cumin, 30.0 ml Olive Oil

   Cookware: Large Mixing Bowl, rimmed baking sheet

3. Step 3

   Roast the cauliflower until browned at the edges and tender, turning it once halfway through.

   Timer: 30 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Meanwhile, combine the lentils, water, and another one-third of the salt in the saucepan. Bring to a boil over high heat.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 gr Fine Salt, 200.0 gr Lentil, 750.0 ml Water

   Cookware: medium saucepan

5. Step 5

   Reduce to low heat and simmer until the lentils are tender but still hold their shape.

   Timer: 20 min (fixed)

   Cookware: medium saucepan

6. Step 6

   Drain the lentils thoroughly and let them cool until warm rather than steaming hot.

   Timer: 10 min (fixed)

   Cookware: colander

7. Step 7

   Whisk the remaining olive oil with the lemon juice, Dijon mustard, garlic, remaining salt, and remaining black pepper until combined.

   Ingredients used: 0.5 gr Black Pepper, 15.0 gr Dijon Mustard, 2.0 gr Fine Salt, 4.0 gr Garlic, 45.0 ml Lemon Juice, 30.0 ml Olive Oil

   Cookware: small bowl, whisk

8. Step 8

   Combine the warm lentils and roasted cauliflower with the red onion, parsley, and feta. Add the dressing, toss gently, and serve warm or at room temperature.

   Ingredients used: 100.0 gr Feta Cheese, 30.0 gr Flat-Leaf Parsley, 120.0 gr Red Onion

   Cookware: Large Mixing Bowl