Warm Lentil-and-Cauliflower Salad

Warm Lentil-and-Cauliflower Salad recipe
Photo: Chris Simpson
Prep Time:
20 mins
Total Time:
50 mins
4 Serves

This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is full of flavorful roasted tomatoes, briny capers, and peppery arugula.


  • 3 tomatoes, cored and chopped (3 cups)

  • 2 cloves garlic, thinly sliced (1 tablespoon)

  • 2 tablespoons capers, drained

  • ½ cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 1 small head cauliflower (2 pounds), trimmed and cut through the core into 1-inch planks

  • 1 ½ cup s

  • 2 ounces Parmigiano-Reggiano, grated (¾ cup)

  • 1 bunch arugula, trimmed

  • 1 tablespoon red-wine vinegar

  • Chopped toasted almonds, for serving


  1. Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.

  2. Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.

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