Lentil & Roasted Cauliflower Salad with Jalapeño Vinaigrette & Creamy Salsa Verde

Lentil & Roasted Cauliflower Salad

with Jalapeño Vinaigrette & Creamy Salsa Verde

40 MIN
$13.94/serving 2 Servings
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    From the Test Kitchen

    In this flavorful vegetarian dish, we’re using a piquant, warm jalapeño and scallion vinaigrette to bring together our hearty lentils, roasted cauliflower, and juicy tomatoes. It’s all topped with a soft-boiled egg, whose yolk adds irresistible richness to the vibrant dish.
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    Wellness Details

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
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    fresh
    ingredients
    Lentil & Roasted Cauliflower Salad with Jalapeño Vinaigrette & Creamy Salsa Verde
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 Pasture-Raised Eggs
    • ½ cup Black Beluga Lentils
    • 1 head Multicolored Or White Cauliflower
    • 2 Scallions
    • 2 cloves Garlic
    • 1 Jalapeño Pepper
    • 4 oz Grape Tomatoes
    • ⅓ cup Salsa Verde
    • 2 Tbsps Sliced Roasted Almonds
    • 2 Tbsps Fromage Blanc
    • 1 Tbsp Sherry Vinegar
    time-saving
    tips & techniques
    Cook the eggs
    1 Cook the eggs

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. 

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl. Season with salt and pepper. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine salsa verde and fromage blanc. Taste, then season with salt and pepper if desired.

    Cook & rinse the lentils
    3 Cook & rinse the lentils

    Add the lentils to the pot of boiling water. Cook, stirring occasionally, 25 to 27 minutes, or until tender. Drain thoroughly and rinse under water.

    Roast the cauliflower
    4 Roast the cauliflower

    Meanwhile, place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Make the vinaigrette
    5 Make the vinaigrette

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, chopped garlic, and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat. Stir in the vinegar. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.

    Cook the shrimp
    6 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Finish & serve your dish
    7 Finish & serve your dish

    To the bowl of tomatoes and vinaigrette, add the rinsed lentils and roasted cauliflower. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished cauliflower and lentils topped with the cooked shrimp and seasoned eggs. Drizzle with the creamy salsa verde. Garnish with the almonds and sliced green tops of the scallions. Enjoy!

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    Cook the eggs
    1 Cook the eggs

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. 

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a large bowl. Season with salt and pepper. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine salsa verde and fromage blanc. Taste, then season with salt and pepper if desired.

    Prepare the ingredients
    Cook & rinse the lentils
    3 Cook & rinse the lentils

    Add the lentils to the pot of boiling water. Cook, stirring occasionally, 25 to 27 minutes, or until tender. Drain thoroughly and rinse under water.

    4 Roast the cauliflower

    Meanwhile, place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the cauliflower
    Make the vinaigrette
    5 Make the vinaigrette

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, chopped garlic, and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat. Stir in the vinegar. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.

    6 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Cook the shrimp
    Finish & serve your dish
    7 Finish & serve your dish

    To the bowl of tomatoes and vinaigrette, add the rinsed lentils and roasted cauliflower. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished cauliflower and lentils topped with the cooked shrimp and seasoned eggs. Drizzle with the creamy salsa verde. Garnish with the almonds and sliced green tops of the scallions. Enjoy!