Roasted Cauliflower Salad
Ingredients
- 1 medium head cauliflower 1 1/2 to 2 lbs, cut into 1 inch florets
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pint cherry tomatoes halved or quartered if large
- 2 cups lightly packed red chard leaves about 4 large
- 1/4 cup thinly sliced chard stems
- 1 2/3 cup cooked brown lentils from about 2/3 cup dried
- 1 cup cooked orzo from a generous 1/3 cup
- 1/2 cup pitted green olives roughly chopped
- 1/2 cup packed fresh flat-leaf parsley leaves roughly chopped
- 3 tablespoons finely chopped dill
- 2 tablespoons sliced fresh mint leaves
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat oven to 425 degrees.
- Place cauliflower on a sheet pan and toss it with 2 tablespoons if the oil. Season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Roast until the florets are tender and charred in places, about 20 minutes. Let cool for 10 minutes
- In a large bowl, combine the roasted cauliflower, cherry tomatoes, chard leaves and stems, lentils, orzo, olives, parsley, dill, and mint. Add the lemon zest and juice, pepper flakes, and the remaining 4 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Fold to combine and serve at room temperature or chilled. The salad can be made a day in advance and will keep for up to 7 days covered and refrigerated.