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Roasted cauliflower and radish side dish in a white bowl sitting on brown fabric and you can see pita and raw radishes with leafy green tops in the background.

Balsamic Roasted Cauliflower and Radishes With Lentils

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Course lunch, salad, side dish
Cuisine American
Servings 0

Ingredients
  

Salad Ingredients

  • 8-10 radish red
  • 1 head of cauliflower
  • 3 tablespoons olive oil divided ½ tablespoon for radish, 2 ½ for cauliflower
  • ½ cup lentils
  • 2 tablespoons sunflower seeds
  • 1 tablespoon chives
  • salt to taste recommended: ¼ teaspoon for radish or to taste, ½ teaspoon for cauliflower or to taste, ½ teaspoon to lentils
  • Black pepper to taste

Balsamic Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon whole-grain Dijon mustard
  • 2 teaspoons balsamic glaze
  • ¼ teaspoon salt or to taste

Instructions
 

  • Roast Vegetables. Preheat oven to 400°F. Cut raw radishes in half, leaving the smallest ones intact so they are all roughly the same size. In a small bowl, toss your radishes with olive oil, salt and pepper. Cut raw cauliflower into bite-sized pieces. In a medium or large bowl, toss with olive oil, salt and pepper. Place radishes on a baking sheet lined with parchment paper and bake for 15 minutes. Then, carefully remove tray from oven, toss radishes and then add cauliflower and bake for an additional 15 minutes. Remove sheet from oven and add veggies to a salad bowl.
  • Cook Lentils. Fill a medium saucepan with water, leaving several inches of room at the top. Bring it to a boil over high heat. Once the water is boiling, add the lentils and salt. Set the timer for 16-18 minutes. Reduce heat as necessary to prevent overflow and to maintain a simmer. Using care (they’re hot), use a fork to scoop out a few lentils and test for doneness. Your lentils are done when they are pleasantly tender throughout (not mushy or falling apart). If your lentils aren’t fully cooked yet, retest every 1 to 2 minutes until they are. Once cooked, strain off all the excess water and add to the salad bowl.
  • Make Vinaigrette. Combine olive oil, apple cider vinegar, balsamic glaze, and mustard in a small bowl. Whisk until the vinaigrette emulsifies. Then add salt and black pepper to taste.
  • Put the salad together and serve. Add sunflower seeds to the salad bowl with vegetables and lentils. Then toss with the balsamic vinaigrette. Garnish with chives. Enjoy!
  • Store leftovers in an airtight container in the fridge for up to a week.

Notes

Recipe adapted from The Devil Wears Salad
Keyword cauliflower salad, gluten-free salad, radish salad, side dish, vegan, vegetable side dish, vegetarian
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