Curried Cauliflower and Lentil Salad
Curried Cauliflower and Lentil Salad
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Ingredients
- 2 cups lentils, dry
- 2 ½ cups water
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2 teaspoons Morton & Bassett Garlic Powder
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½ teaspoon Morton & Bassett Whole Black Peppercorns
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2 tablespoons, plus 1 teaspoon, Morton & Bassett Curry
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1 teaspoon Morton & Bassett Cayenne Pepper
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1 teaspoon Morton & Bassett Whole Black Peppercorns with Grinder
- 1 ½ teaspoon salt
- 2 teaspoons brown sugar
- ½ red onion, thinly sliced
- 1 head cauliflower, chopped
- 4 tablespoons olive oil
- ½ cup, plus 1 tablespoon, apple cider vinegar
- ½ lemon, juiced
- 1 tablespoon Dijon mustard
- 3 rainbow carrots, ribboned
- ½ bell pepper, thinly sliced
- 2-3 sprigs cilantro, chopped
Directions
Preheat the oven to 425°F.
In a large pot, combine lentils and 2 cups water. Add 1 teaspoon M&B Garlic Powder and salt, then bring to a boil. Reduce heat to low and simmer with a lid on for 25-30 minutes.
In a saucepan, add ½ cup of water, ½ cup apple cider vinegar, brown sugar, and M&B Whole Black Peppercorns. Simmer over medium low heat for 10 minutes before pouring over red onion. Set aside to pickle.
Fill a large bowl with cauliflower. Coat with 2 tablespoons olive oil, M&B Curry, 1 teaspoon M&B Garlic Powder, M&B Cayenne Pepper, and toss. Place on a parchment lined baking sheet and roast for 30-35 minutes.
In a small bowl, add 2 tablespoons olive oil, apple cider vinegar, lemon juice, Dijon mustard, 1 teaspoon M&B Curry Powder, and ½ teaspoon salt, Mix together and set aside.
In a large serving dish, add lentils. Top with roasted cauliflower, carrot ribbons, bell pepper, and pickled red onion. Drizzle dressing over the salad and garnish with cilantro and freshly ground M&B Whole Black Peppercorns and toss.