Roasted Cauliflower and Lentil Salad

If you want to eat healthy, this dinner should be your new weekly go-to. Every clean-eating, detoxing, gluten-free dieting, and calorie-cutting eater out there should add this recipe to their repertoire! It’s simple, delicious, low-carb, high-protein, and full of fresh veggies. Dressed with the classic combination of balsamic vinegar, olive oil, and lemon juice, the lentil salad is bursting with some of my favorite flavors. The cauliflower is roasted until crispy and charred in the oven giving it a greater depth of flavor and a crunchy texture. Need I say more?

On top of that, it takes just 12 easy household ingredients and under 30 minutes to make. Are you drooling yet? I certainly am!

1 head cauliflower
olive oil
1 cup green lentils
3 cups vegetable broth
1/2 matchstick carrots
2 plum tomatoes
1/2 can yellow corn
handful of fresh parsley, chopped
3 Tbsp balsamic vinegar
juice of half a lemon

Preheat oven to 375 degrees. Prep cauliflower by chopping into bite-sized florets. Place florets on baking sheet and toss with 2 Tbsp olive oil, salt and pepper, and a sprinkle of paprika. Roast for 25 minutes, tossing halfway through. Meanwhile, bring vegetable broth and lentils to a boil in a medium saucepan. Once it reaches a boil, reduce heat and simmer for 15 minutes or until all the stock is absorbed and the lentils are soft. Transfer lentils to a bowl and refrigerate for about 10 minutes. Chop tomatoes and parsley and drain corn and add to a large bowl along with carrots. In a small measuring cup, whisk together 3 Tbsp balsamic vinegar, juice of half a lemon, 1 Tbsp olive oil, and a healthy pinch of salt and pepper. Once a bit cooled down, add lentils to the salad and toss with vinaigrette. Serve with roasted cauliflower.

Serves 3

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