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Provençal Fried Cauliflower with Green Lentils & Dijonnaise
2 Serving Dinner

Provençal Fried Cauliflower

with Green Lentils & Dijonnaise

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


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INGREDIENTS

  1. 3 garlic cloves, minced
  2. 1 shallot, minced
  3. ½ cup French green lentils, rinsed and sorted
  4. 1 lemon, zested, half juiced, half cut into wedges
  5. 2 tsp tamari
  6. 4 tsp Dijon mustard (divided)
  7. ¼ cup cornstarch
  8. 10 oz cauliflower florets
  9. 2 tsp herbs de Provence
  10. ⅓ cup cup vegan mayo
  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


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INSTRUCTIONS

1
Cook the French lentils

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.

2
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.

3
Cook the cauliflower

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.

4
Make the Dijonaise

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

5
Finish Up & Serve

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!

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