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

Roasted Cauliflower & Lentil Salad

with Jalapeño Vinaigrette & Creamy Salsa Verde

40 MIN
$14.94/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 Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      1030 Cals (est.)
    fresh
    ingredients
    Roasted Cauliflower & Lentil Salad with Jalapeño Vinaigrette & Creamy Salsa Verde
    Title
    • 2 Skin-On Salmon Fillets
    • 2 Pasture-Raised Eggs
    • ½ cup Black Beluga Lentils
    • 1 head Cauliflower
    • 2 Scallions
    • 2 cloves Garlic
    • 1 Jalapeño Pepper
    • 4 oz Grape Tomatoes
    • ⅓ cup Salsa Verde
    • 2 Tbsps Sliced Roasted Almonds
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Crème Fraîche
    Cook the eggs
    1 Cook the eggs

    Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot 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, 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 crème fraîche. Taste, then season with salt and pepper if desired.

    Cook the lentils
    3 Cook 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.

    Roast the fish
    5 Roast the fish

    Line a separate sheet pan with foil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the sheet pan. Roast 10 to 13 minutes, or until lightly browned and cooked through. Remove from the oven. 

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

    Make the vinaigrette
    6 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.

    Finish & serve your dish
    7 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 roasted fish 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

    Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot 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, 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 crème fraîche. Taste, then season with salt and pepper if desired.

    Prepare the ingredients
    Cook the lentils
    3 Cook 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
    Roast the fish
    5 Roast the fish

    Line a separate sheet pan with foil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the sheet pan. Roast 10 to 13 minutes, or until lightly browned and cooked through. Remove from the oven. 

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

    6 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.

    Make the vinaigrette
    Finish & serve your dish
    7 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 roasted fish 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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