Warm Lentil & Parmesan Roasted Cauliflower Salad

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)
  1. 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.)
  2. 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.
  3. 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.)
  4. 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.
  5. Place cauliflower planks on a rimmed baking sheet.
  6. Brush cauliflower evenly with 3 tablespoons oil and season with salt and pepper.
  7. Roast until undersides are golden, 12 to 13 minutes. Remove pan from the oven, flip the cauliflower and push to one side.
  8. Add tomato mixture to other side of the pan.
  9. Reduce the oven temperature to 450 degrees; roast 12 minutes more.
  10. Stir 1 1/2 cups drained lentils into tomato mixture. Drizzle with 2 tablespoons oil; season with salt and pepper.
  11. Sprinkle everything with cheese.
  12. Switch oven setting to broil, and broil on top rack until cheese has melted, 1 to 2 minutes.
  13. Toss arugula with remaining 1 tablespoon oil and vinegar; season with salt and pepper.
  14. Serve the roasted cauliflower planks over lentils and arugula salad, sprinkled with toasted almonds.

Escarole, Beet, & Tomato Salad with Warm Shallot Vinaigrette

I love finding recipes using escarole that are outside of the “Italian soup” box- especially in the summer. This incredible, layered salad was elevated by the warm shallot vinaigrette and the creamy blue cheese topping. It was slightly- and wonderfully- wilted from the warm beets and dressing.

This recipe was adapted from Martha Stewart Living. I roasted the beets instead of steaming them, and modified the proportions. I loved the color variation from the mixed-color tomatoes and combination of golden and red beets. It was a true celebration of my CSA share. 🙂

  • 2 bunches beets, bulbs peeled, trimmed, and cubed, greens reserved for another use (I used golden & red beets)
  • 1/4 cup finely chopped shallot (I used 1 large shallot with 2 bulbs)
  • 1/4 cup extra-virgin olive oil, plus more for roasting shallots
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons rice-wine vinegar
  • 1 cup halved cherry or mixed-color tomatoes (5 1/2 ounces)
  • 1 tablespoon fresh lemon juice
  • 1/3 to 1/2 large head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups)
  • 1/4 cup packed chopped fresh dill
  • 4 ounces blue cheese, preferably Danish, thinly sliced or broken into chunks (I used Castello Creamy Blue Danish Cheese)
  1. Set oven to 425 degrees, preferably on convection roast.
  2. Place cubed beets on a parchment paper-lined rimmed baking sheet. Toss with a drizzle of olive oil, salt, and freshly ground black pepper.
  3. Place beets in pre-heated oven, and roast for approximately 30 minutes, or until caramelized and tender.
  4. Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, stirring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired.
  5. When beets are cool enough to handle, toss with tomatoes, lemon juice, and 2 tablespoons warm dressing.
  6. In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper.
  7. Top with cheese and serve with remaining vinaigrette alongside.

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