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Provençal Fried Cauliflower with Green Lentils & Dijonnaise
2 Serving Dinner

Provençal Fried Cauliflower

with Green Lentils & Dijonnaise

Tags: Gluten-Free, <600 Calories, Nut-Free
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
580
FAT
30g
CARBOHYDRATES
64g
PROTEIN
19g

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INGREDIENTS

  1. 3 garlic cloves
  2. 1 shallot
  3. 1 lemon
  4. ½ cup French green lentils
  5. 2 tsp tamari
  6. 4 tsp Dijon mustard
  7. ¼ cup cornstarch
  8. 10 oz cauliflower florets
  9. 2 tsp herbs de Provence
  10. ⅓ cup Follow Your Heart® Soy-Free Vegenaise®
  11. 2 oz baby arugula
  12. 1 tsp olive oil*
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy
Tools: Baking sheet, Large nonstick skillet, Small saucepan
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
580
FAT
30g
CARBOHYDRATES
64g
PROTEIN
19g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425℉. Peel and mince the garlic and the shallot. Halve the lemon, juice one half, and cut the other half into wedges. Rinse and sort the French green lentils. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

2
Cook the French lentils

Heat 1 tsp olive oil in a small saucepan over medium heat. Add minced garlic and minced 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.

3
Make the batter for the cauliflower

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.

4
Fry the cauliflower

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. When the oil is hot, add battered 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.

5
Make the dijonaise

Add remaining Dijon mustard, Vegenaise, and a pinch of salt and pepper to a small bowl and stir the Dijonnaise sauce.

6
Serve

Add baby arugula, lemon juice, and a pinch of salt and pepper to a medium bowl, and toss. Divide the green lentils between plates, and top with Provençal fried cauliflower. Garnish with arugula salad and lemon wedges, and dollop with Dijonnaise sauce. Bon appétit!

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