Roasted Cauliflower, Lentils and Mixed Greens & a Trip to Earthbound Farm

If you have around 45 minutes to spend in the kitchen, Roasted Cauliflower, Lentils and Mixed Greens & a Trip to Earthbound Farm might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe makes 6 servings with 341 calories, 18g of protein, and 10g of fat each. For $1.1 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is brought to you by Deliciously Organic. 121 person have tried and liked this recipe. Head to the store and pick up juice of lemon, shallots, curry powder, and a few other things to make it today. It works well as a rather cheap main course. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is super. Try Earthbound Farm’s Famous Maple Almond Granola, Mixed Greens with Roasted Beets and Garlic, and Roasted Cauliflower and Carrot Noodle Salad with Lentils for similar recipes.

Servings: 6

 

Ingredients:

1/2 head cauliflower, cut into bite-size pieces

3/4 teaspoon chili powder

1 teaspoon curry powder

1 teaspoon garlic powder

1 teaspoon ground cumin

Juice of 1/2 lemon

2 cups cooked french lentils

5 ounces mixed greens (I used a combination of spinach and baby greens)

2 tablespoons olive oil

2 tablespoons ghee or palm shortening, melted

1 teaspoon Celtic sea salt

Celtic sea salt and Freshly ground black pepper

4 shallots, sliced

Equipment:

oven

baking pan

spatula

bowl

Cooking instruction summary:

Preheat the oven to 425 degrees F and adjust the rack to the middle position. Toss the cauliflower and shallots with the cumin, chili powder, garlic, cumin, sea salt and ghee until the cauliflower is evenly coated with the ghee and spices. Spread out evenly on a baking dish and roast for 10 minutes. Using a spatula, toss the cauliflower and then roast for an additional 10 minutes until golden brown on the edges. Let cool for 20 minutes. Place roasted cauliflower mixture, lentils, greens, lemon juice, and olive oil in a large salad bowl. Toss about 15 times and then season to taste. Serve immediately.

 

Step by step:


1. Preheat the oven to 425 degrees F and adjust the rack to the middle position. Toss the cauliflower and shallots with the cumin, chili powder, garlic, cumin, sea salt and ghee until the cauliflower is evenly coated with the ghee and spices.

2. Spread out evenly on a baking dish and roast for 10 minutes. Using a spatula, toss the cauliflower and then roast for an additional 10 minutes until golden brown on the edges.

3. Let cool for 20 minutes.

4. Place roasted cauliflower mixture, lentils, greens, lemon juice, and olive oil in a large salad bowl. Toss about 15 times and then season to taste.

5. Serve immediately.


Nutrition Information:

Quickview
341k Calories
18g Protein
10g Total Fat
45g Carbs
74% Health Score
Limit These
Calories
341k
17%

Fat
10g
16%

  Saturated Fat
3g
19%

Carbohydrates
45g
15%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
612mg
27%

Get Enough Of These
Protein
18g
37%

Folate
349µg
87%

Fiber
21g
85%

Manganese
1mg
52%

Vitamin C
33mg
41%

Vitamin B1
0.61mg
40%

Phosphorus
334mg
33%

Iron
5mg
32%

Vitamin B6
0.53mg
27%

Potassium
875mg
25%

Magnesium
94mg
24%

Zinc
3mg
22%

Copper
0.39mg
19%

Vitamin B5
1mg
18%

Vitamin K
14µg
14%

Vitamin E
1mg
13%

Vitamin B2
0.18mg
11%

Vitamin B3
2mg
11%

Selenium
6µg
9%

Vitamin A
375IU
8%

Calcium
62mg
6%

covered percent of daily need
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