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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.
7-12 PersonalPoints range per serving
To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information
Vegetarian
Carb Conscious
-
NutritionPER SERVING
-
Calories730 Cals (est.)
View Full Nutrition
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fresh
ingredients
Title
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2 Pasture-Raised Eggs
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½ cup Black Beluga Lentils
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1 head Cauliflower
-
2 Scallions
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2 cloves Garlic
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1 Jalapeño Pepper
-
4 oz Grape Tomatoes
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⅓ cup Salsa Verde
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2 Tbsps Sliced Roasted Almonds
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1 Tbsp Sherry Vinegar
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2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
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 immediately after handling. In a bowl, combine salsa verde and crème fraîche. Taste, then season with salt and pepper if desired.
3
Cook the lentils
Add the lentils to the same pot of boiling water. Cook, stirring occasionally, 25 to 27 minutes, or until tender. Turn off the heat. 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 separate, 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 cooked 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
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 immediately after handling. In a bowl, combine salsa verde and crème fraîche. Taste, then season with salt and pepper if desired.
3
Cook the lentils
Add the lentils to the same pot of boiling water. Cook, stirring occasionally, 25 to 27 minutes, or until tender. Turn off the heat. 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 separate, 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 cooked 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