Roasted Cauliflower with Lentils, Shallots and Mixed Greens
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Category: Side Dish
- Diet: Gluten Free
Ingredients
Units
For the Roasted Vegetables:
- 1/2 head cauliflower, cut into bite-size pieces
- 4 shallots, sliced
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon Celtic sea salt
- 2 tablespoons ghee or palm shortening, melted
For the Salad:
- 2 cups cooked french lentils
- 5 ounces mixed greens (I used a combination of spinach and baby greens)
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- Celtic sea salt and Freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F and adjust the rack to the middle position. Toss the cauliflower and shallots with the cumin, chili powder, garlic, cumin, sea salt and ghee until the cauliflower is evenly coated with the ghee and spices. Spread out evenly on a baking dish and roast for 10 minutes. Using a spatula, toss the cauliflower and then roast for an additional 10 minutes until golden brown on the edges. Let cool for 20 minutes.
- Place roasted cauliflower mixture, lentils, greens, lemon juice, and olive oil in a large salad bowl. Toss about 15 times and then season to taste. Serve immediately.
Nutrition
- Serving Size: Serves 6