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Rosemary Fried Cauliflower with Green Lentils & Dijonnaise
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2 Serving Dinner

Rosemary Fried Cauliflower

with Green Lentils & Dijonnaise

Tags: Gluten-Free High-Protein <600 Calories Nut-Free High Fiber Bone Health
Cook Time
2 Servings  |  35 min

Nutrition (per serving)

CALORIES
550
FAT
22g
CARBOHYDRATES
74g
PROTEIN
20g

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INGREDIENTS

  1. 3 garlic cloves, peeled and minced
  2. 1 shallot, peeled and minced
  3. ½ cup French green lentils, rinsed and sorted
  4. 1 lemon, zested, half juiced, half cut into wedges (divided)
  5. 2 tsp tamari
  6. 4 tsp Dijon mustard (divided)
  7. ¼ cup cornstarch
  8. 1 cauliflower head, cut into florets
  9. 0.25 oz rosemary, leaves picked and finely chopped
  10. 1/4 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 with lid
Cook Time
2 Servings  |  35 min

Nutrition (per serving)

CALORIES
550
FAT
22g
CARBOHYDRATES
74g
PROTEIN
20g

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INSTRUCTIONS

1
Cook the French lentils

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.

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. Add cauliflower and toss to coat.

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

4
Make the Dijonnaise

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

5
Serve

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!

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