This is another dish with a crispy and delicious parmesan topping. Cheese makes everything better. 🙂 I loved that the base of the dish was an arugula salad. The crunchy roasted almond topping provided a nice contrasting texture too.
I cut the head of cauliflower through the center into two steaks and roasted the additional florets in a formation as close to a plank as well, for presentation purposes. Next time, I may change the orientation of the cauliflower to keep the florets attached to the core.
This recipe was adapted from Martha Stewart Living. I used French green lentils, added red pepper flakes, and modified the cooking and serving methods. It was a lovely, fresh and healthy light meal. We ate it for dinner, but it would also be wonderful served for a special lunch, of course. 🙂
Yield: Serves 4
- 3 cups of cored and chopped tomatoes, about 3 beefsteak tomatoes (I used 2 beefsteak and 3 romas)
- 2 to 4 cloves garlic, thinly sliced, plus 1 clove for cooking the lentils, if desired
- 2 tablespoons capers, drained
- 1/2 cup (8 T) extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- pinch of red pepper flakes, or more, to taste
- 1 head cauliflower (about 2 pounds), trimmed and cut through the core into 1-inch planks
- 1 1/2 cups cooked lentils (I used French green lentils)
- 2 ounces Parmigiano-Reggiano, grated (3/4 cup)
- 1 bunch arugula, trimmed (I used about 4 oz wild baby arugula)
- 1 tablespoon red-wine vinegar
- toasted almonds, chopped, for serving (I used sliced almonds)
- Cook the lentils: Place 3/4 to 1 cup of dried lentils with a large smashed (but intact) garlic clove, optional, in a pot covered by 2 inches of water. Bring to a boil and season with salt. Reduce heat to a simmer and cook 25 to 30 minutes, or until tender. (You will have leftover cooked lentils.)
- Toast the almonds: Preheat oven to 400 degrees. Spread almonds in an even layer on a rimmed quarter sheet pan. Toast the almonds, stirring once or twice, about 4 to 5 minutes, or until golden brown and fragrant. Remove and set aside.
- Increase the oven temperature to 475°F, with a rack placed in the center and another rack in top position. (I set my oven to convection roast.)
- In a bowl, toss together tomatoes, garlic, capers, large pinch of red pepper flakes, if using, and 2 tablespoons oil; season with salt and pepper.
- Place cauliflower planks on a rimmed baking sheet.
- Brush cauliflower evenly with 3 tablespoons oil and season with salt and pepper.
- Roast until undersides are golden, 12 to 13 minutes. Remove pan from the oven, flip the cauliflower and push to one side.
- Add tomato mixture to other side of the pan.
- Reduce the oven temperature to 450 degrees; roast 12 minutes more.
- Stir 1 1/2 cups drained lentils into tomato mixture. Drizzle with 2 tablespoons oil; season with salt and pepper.
- Sprinkle everything with cheese.
- Switch oven setting 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 with salt and pepper.
- Serve the roasted cauliflower planks over lentils and arugula salad, sprinkled with toasted almonds.