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Crispy Lentil Cakes with Romesco & Spicy Cauliflower Salad
2 Serving Dinner

Crispy Lentil Cakes

with Romesco & Spicy Cauliflower Salad

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Chef's Choice Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
590
FAT
30g
CARBOHYDRATES
65g
PROTEIN
23g

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INGREDIENTS

  1. ½ cup red lentils, rinsed and sorted
  2. 2 tbsp sherry vinegar
  3. 1 cauliflower head, cut into florets and thinly sliced
  4. 1 tsp za'atar seasoning
  5. 2 oz shishito peppers
  6. 1/4 cup vegan mayo
  7. 1/4 cup romesco sauce
  8. 2.5 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
  9. 1 tbsp baking powder
  10. ¼ cup garbanzo bean flour
  11. 1 tsp ground cumin
  12. 1 tbsp harissa paste
  13. Salt and pepper*
  14. 2 tbsp +1 tsp olive oil*
  15. 1 tbsp vegetable oil*
  16. *Not included
  17. For full ingredient list, see Nutrition.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, tree nut (almond, cashew, coconut)
Tools: Large nonstick skillet, Food processor, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
590
FAT
30g
CARBOHYDRATES
65g
PROTEIN
23g

Get Recipes Delivered

INSTRUCTIONS

1
Soak the lentils and make the sherry vinaigrette

Preheat oven to 450°F. Add lentils and ½ cup hot water to a medium bowl and soak lentils for 10 minutes. In a small bowl, combine sherry vinegar, 1 tbsp olive oil, and a pinch of salt and pepper and whisk. TIP: To “sort” (as indicated in the ingredient list) means to look for and discard any naturally occurring debris or stones.

2
Roast the vegetables

Add cauliflower, 1 tsp olive oil, za’atar seasoning, and a pinch of salt and pepper to one half of a baking sheet and toss. Add shishito peppers, 1 tbsp olive oil, and a pinch of salt and pepper to the other half of the baking sheet and toss. Roast until cauliflower is golden brown and peppers are blackened in spots, 15 to 20 minutes.

3
Make the aioli and lentil batter

Add mayo and romesco sauce to a small bowl, stir to combine, and set aside. Add soaked lentils and soaking liquid, yogurt, just 1 tsp baking powder, garbanzo bean flour, cumin, ¾ tsp salt, and a pinch of pepper to a food processor. Blend until batter is smooth, 2 to 3 minutes. TIP: Keep remaining baking powder for your own use.

4
Cook the lentil cakes

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Using a ¼-cup measuring cup, add batter to the skillet and cook cakes, 3 to 4 at a time, until browned, 3 to 4 minutes per side.

5
Serve

Add roasted cauliflower to the sherry vinaigrette and toss. Divide romesco aioli between plates. Top with crispy lentil cakes, cauliflower, and a dollop of harissa. Divide the peppers between the plates. Enjoy!

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