Roasted Cauliflower, Lentils and Mixed Greens & a Trip to Earthbound Farm
If you have around 45 minutes to spend in the kitchen, Roasted Cauliflower, Lentils and Mixed Greens & a Trip to Earthbound Farm might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe makes 6 servings with 341 calories, 18g of protein, and 10g of fat each. For $1.1 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is brought to you by Deliciously Organic. 121 person have tried and liked this recipe. Head to the store and pick up juice of lemon, shallots, curry powder, and a few other things to make it today. It works well as a rather cheap main course. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is super. Try Earthbound Farm’s Famous Maple Almond Granola, Mixed Greens with Roasted Beets and Garlic, and Roasted Cauliflower and Carrot Noodle Salad with Lentils for similar recipes.
Servings: 6
Ingredients:
1/2 head cauliflower, cut into bite-size pieces
3/4 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon ground cumin
Juice of 1/2 lemon
2 cups cooked french lentils
5 ounces mixed greens (I used a combination of spinach and baby greens)
2 tablespoons olive oil
2 tablespoons ghee or palm shortening, melted
1 teaspoon Celtic sea salt
Celtic sea salt and Freshly ground black pepper
4 shallots, sliced
Equipment:
oven
baking pan
spatula
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Let cool for 20 minutes.
4. 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.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
