Name: Black Lentil and Cauliflower Salad with Kale Cashews and Pomegranate
Ingredients: 1 medium - sized cauliflower; 2 tablespoon (17 g) plus 3/4 tsp kosher salt, divided, plus more to taste; 1/2 teaspoon granulated garlic; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 2 to 3 tbsp (30 to 45 ml) grapeseed oil; 1/2 cup (86 g) dried black lentils; 1/2 cup (70 g) raw cashews; 1 bunch lacinato kale, stems removed, chopped; 2/3 cup (150 g) pomegranate arils; Freshly ground black pepper; Smoky Tahini Date Dressing; 6 tablespoon (90 ml) fresh lemon juice (from about 2 large lemons); 3 tablespoon (48 g) sweet white miso paste; 2 tablespoon (30 ml) date syrup; 2/3 cup (160 g) tahini; About 2⁄3 cup (160 ml) cool water; 1 teaspoon smoked paprika

Black Lentil and Cauliflower Salad with Kale Cashews and Pomegranate

By: Sarah Faris, excerpted from Salad Whisperer

Black Lentil and Cauliflower Salad with Kale Cashews and Pomegranate

By: Sarah Faris, excerpted from Salad Whisperer

Let’s be honest: Leftovers, as a general concept, are nothing to get excited about. I remember groan-ing about leftover night as a child, and my own child gives me a chuckle when she does the same. A rare exception to leftovers disappointment is roasted cauliflower. Opening my refrigerator to see a container of leftover roasted cauliflower makes me almost giddy because it’s perfect for salad. The texture holds up, the flavor intensifies slightly, and it has a heft that imparts satiety when added to salads. My love for cold leftover roasted cauliflower was the inspiration for this salad. And because leftover cauliflower doesn’t degrade as it sits, this is another great make-ahead, take-to-work salad. (Although, because kale is involved, you may want to keep the dressing on the side until you are ready to eat the salad.)

Serves2 as a main or 4 as a side

Ingredients

1 medium - sized cauliflower
2 tablespoons (17 g) plus 3/4 tsp kosher salt, divided, plus more to taste
1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 to 3 tbsp (30 to 45 ml) grapeseed oil
1/2 cup (86 g) dried black lentils
1/2 cup (70 g) raw cashews
1 bunch lacinato kale, stems removed, chopped
2/3 cup (150 g) pomegranate arils
Freshly ground black pepper
Smoky Tahini Date Dressing
6 tablespoons (90 ml) fresh lemon juice (from about 2 large lemons)
3 tablespoons (48 g) sweet white miso paste
2 tablespoons (30 ml) date syrup
2/3 cup (160 g) tahini
About 2⁄3 cup (160 ml) cool water
1 teaspoon smoked paprika

INSTRUCTIONS

Preheat the oven to 450°F (230°C) and adjust an oven rack to the middle position. Place a baking sheet on the oven rack and allow it to preheat. Cut the cauliflower into 1-inch (2.5-cm) florets and place in a large bowl. Make a spice blend by combining the 3⁄4 teaspoon of kosher salt with the granulated garlic, smoked paprika, cumin and turmeric. Rub the grapeseed oil into the cauliflower florets, then coat them evenly with the spice blend.
Carefully remove the pan from the oven and quickly pour the cauliflower onto the pan. The sizzle is a good thing. Spread out the florets a little, using a heat-safe spatula. Place the pan in the oven and roast the cauliflower for 26 minutes, using the spatula to flip the pieces once during cooking. Once the cauli- flower is done, remove it from the oven and allow it to cool to room temperature.
Meanwhile, cook the black lentils: Because you want to keep the lentils firm, I don’t recommend you prepare them according to package instructions. Instead, cook your black lentils in salty water, as if you were boiling pasta. In a large saucepan, bring 3 quarts (2.8 L) of water to a boil and add the remaining 2 tablespoons (17 g) of kosher salt. Add the lentils and lower the heat to keep the water at a low boil. At 15 minutes, remove a few lentils to test for doneness. Mine typically take 18 minutes to cook through. Take care not to overcook them. Drain and rinse the lentils under cold water in a fine-mesh strainer, giving the strainer a good shake to rid the lentils of as much water as possible. Spread out the lentils onto a large plate covered with a double layer of paper towels to dry them out further.
Lower the oven temperature to 350°F (180°F) and place the cashews on a small baking sheet. Toast the cashews in the oven until lightly browned and fragrant, about 10 to 12 minutes. Once cool, coarsely chop the cashews and set aside.
In a medium-sized bowl, whisk together the lemon juice, miso paste and date syrup until there are no lumps of miso, then whisk in the tahini. Add the cool water, 1 tablespoon (15 ml) at a time, until the dressing is drizzling consistency. Whisk in the smoked paprika.
In a large bowl, combine the cauliflower, lentils, kale, pomegranate arils and 1⁄2 cup (120 ml) of the Smoky Tahini Date Dressing. Toss the salad and season to taste with kosher salt and pepper. Garnish the salad with the toasted cashews and serve with additional dressing.