Roasted Cauliflower and Beluga Lentil Salad
What Started it all:
cauliflower, cuecumber, parmigiano, beluga lentils, spring onion, butter, parsley,
This recipe is a delightful combination of roasted cauliflower, beluga lentils, and fresh vegetables, topped with a flavorful Parmigiano dressing. It’s a perfect light and nutritious dish for two people.
Ingredients
- 1 small cauliflower, cut into florets
- 1 cup beluga lentils
- 1 cucumber, diced
- 1/4 cup grated Parmigiano
- 2 spring onions, thinly sliced
- 2 tablespoons butter
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until golden and tender.
- In a saucepan, cook the beluga lentils according to package instructions. Drain and set aside.
- In a small bowl, mix the grated Parmigiano with a bit of olive oil to make a dressing.
- In a skillet, melt the butter over medium heat. Add the cooked beluga lentils and sauté for a few minutes.
- In a large bowl, combine the roasted cauliflower, sautéed beluga lentils, diced cucumber, and sliced spring onions.
- Drizzle the Parmigiano dressing over the salad and toss gently to combine.
- Sprinkle with freshly chopped parsley and season with salt and pepper to taste.