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