Rosemary Fried Cauliflower

Preheat 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 lentils, stir, cover, and set aside. 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. Add cauliflower and toss to coat.

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 to a baking sheet, sprinkle with rosemary and a pinch of salt and pepper, and bake until fork-tender, 8 to 10 minutes.

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

Add arugula, lemon juice, and a pinch of salt and pepper to a medium bowl and toss to combine the arugula salad. Divide lentils between plates and top with rosemary fried cauliflower. Top with arugula salad, drizzle with Dijonnaise, and serve with lemon wedges. Dig in!