Roasted Cauliflower & Black Lentil Salad

with Calabrian Crème Fraîche & Salsa Verde

40 MIN

+$7.99/serving 2 Servings

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add Salmon

From the Test Kitchen

In this flavorful vegetarian dish, we’re using zesty salsa verde to bring together our hearty lentils, roasted cauliflower, and juicy tomatoes. It’s all topped with a rich fried egg, plus a creamy Calabrian crème fraîche for subtle heat.
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Nutrition

PER SERVING
Calories

930 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
2 Pasture-Raised Eggs
½ cup Black Beluga Lentils
1 head Romanesco Or White Cauliflower
4 oz Grape Tomatoes
⅓ cup Salsa Verde
2 Tbsps Sliced Roasted Almonds
2 Tbsps Crème Fraîche
1½ tsps Calabrian Chile Paste

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Halve the tomatoes; place in a large bowl. Drizzle with olive oil; season with salt and pepper. In a separate bowl, combine the crème fraîche, 2 tablespoons of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

2 Roast the cauliflower

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.

3 Cook the lentils

Meanwhile, add the lentils to the pot of boiling water. Cook, stirring occasionally, 11 to 13 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; cover to keep warm.

4 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate, skin side up. Cover with foil to keep warm. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Fry the eggs

Once the cauliflower has roasted about 15 minutes, in the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

6 Finish & serve your dish

To the bowl of seasoned tomatoes, add the cooked lentils, roasted cauliflower, and salsa verde. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished cauliflower and lentils topped with the cooked fish and fried eggs. Drizzle with the Calabrian crème fraîche. Garnish with the almonds. Enjoy!