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Roasted Cauliflower & Lentil Salad
with Jalapeño Vinaigrette & Creamy Salsa Verde
40 MIN
2 Servings
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.
12 green SmartPoints® per serving
7 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
WW Recommended
Carb Conscious
-
NutritionPER SERVING
-
Calories700 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Pasture-Raised Eggs
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½ cup Black Beluga Lentils
-
1 head Cauliflower
-
2 Scallions
-
2 cloves Garlic
-
1 Jalapeño Pepper
-
4 oz Grape Tomatoes
-
2 Tbsps Sliced Roasted Almonds
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⅓ cup Salsa Verde
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2 Tbsps Fromage Blanc
-
1 Tbsp Sherry Vinegar
time-saving
tips & techniques
step-by-step
instructions
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.
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.
5
Make the vinaigrette
Meanwhile, in a small pot, 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.
6
Finish & serve your dish
To the bowl of seasoned tomatoes, add the rinsed lentils, vinaigrette, and roasted cauliflower. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished cauliflower and lentils topped with the seasoned eggs. Drizzle with the creamy salsa verde. Garnish with the almonds and sliced green tops of the scallions. Enjoy!
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.
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.
5
Make the vinaigrette
Meanwhile, in a small pot, 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.
6
Finish & serve your dish
To the bowl of seasoned tomatoes, add the rinsed lentils, vinaigrette, and roasted cauliflower. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished cauliflower and lentils topped with the seasoned eggs. Drizzle with the creamy salsa verde. Garnish with the almonds and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs