Roasted Cauliflower Salad
We could eat roasted cauliflower in our house every night! Here is a new twist on it in a warm salad with lentils and spinach.
Serves 4
Ingredients:
3 tbsp. olive oil
1 tsp. pumpkin pie spice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
Kosher salt
1 small shallot
1 large head cauliflower, cut into florets (about 2 lbs)
1 14-oz can lentils, rinsed (or simmer dry lentils yourself until tender)
3 tbsp. white wine vinegar
5 cups baby spinach
1 oz. pecorino cheese, shaved
1/4 c. pomegranate seeds
Directions:
1. Heat oven to 425°F. In a small saucepan, warm oil, spices, and ½ tsp salt just until hot. Finely chop shallot and place in a small bowl. Pour half of oil mixture over shallot and set aside.
2. On a large rimmed baking sheet, toss cauliflower with remaining oil mixture and roast until golden brown and tender, 20 to 25 minutes.
3. Add lentils and vinegar to shallot mixture and let sit 5 minutes. When ready to serve, toss with spinach, pecorino, pomegranate seeds, and roasted cauliflower.
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