Roasted Cauliflower Salad

Name: Roasted Cauliflower Salad
Prep time: 20 min
Cook time: 30 min
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

Roasted Cauliflower Salad

Eddie Jackson

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Prep Time 20

Cook Time 30

Course Salad, Vegetable

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.