Provençal Fried Cauliflower
with Green Lentils & Dijonnaise
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- 3 garlic cloves, minced
- 1 shallot, minced
- ½ cup French green lentils, rinsed and sorted
- 1 lemon, zested, half juiced, half cut into wedges
- 2 tsp tamari
- 4 tsp Dijon mustard (divided)
- ¼ cup cornstarch
- 10 oz cauliflower florets
- 2 tsp herbs de Provence
- ⅓ cup cup vegan mayo
- 2 oz baby arugula
- 1 tsp olive oil*
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 425°F. Heat 1 tsp olive oil in a small saucepan over medium heat. Add garlic and shallot and cook until translucent, 5 to 6 minutes. Add lentils, 2 cups water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water. Add lemon zest to the lentils, stir, cover the saucepan, and set aside to keep warm. TIP: To “sort” lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.
Add tamari, just half the Dijon mustard, and 2 tbsp water to a large bowl, and stir. Add cornstarch and a pinch of salt and pepper, and whisk to combine. Toss cauliflower florets in the cornstarch mixture until fully coated.
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add coated cauliflower and cook, undisturbed, until golden brown, 3 to 4 minutes per side. Transfer cauliflower to a baking sheet and bake until fork-tender, 8 to 10 minutes. Sprinkle with herbs de Provence and a pinch of salt and pepper.
Add remaining Dijon mustard, mayo, and a pinch of salt and pepper to a small bowl and stir the Dijonnaise.
Add baby arugula, lemon juice, and a pinch of salt and pepper to a medium bowl, and toss. Divide the lentils between plates, and top with Provençal fried cauliflower. Garnish with arugula salad and lemon wedges, and dollop with Dijonnaise. Dig in!