This dish is a like a healthy bowl of deliciousness. There are so many flavors that delight your taste buds. You’ll be excited every single time you take a bite. It’s the perfect healthy recipe to warm you up on these colder nights.
- Prep Time:15m
- Cook Time:1h
- Total Time:1h 15m
- Serves: 4 people
- Category: Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Vegetables
- ½ head of cauliflower
- 1 lb carrots, peeled
- 1/4 lb mustard greens, coarsely chopped
- 1 1/2 c cooked lentils (as per instructions)
For the Mustard Dressing
- 1 tbsp. yellow mustard seeds
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. raw honey
- 1 tbsp. fresh lemon juice
For the Vinaigrette
- 2 tbsp. extra-virgin olive oil
- juice of 1 large lemon
- sea salt & black pepper to taste
Instructions
- Preheat the oven to 350°F.
- For the dressing, grind the mustard seeds using a mortar and pestle until about half are ground and half are just cracked. Add the remaining dressing ingredients and continue to grind gently until combined.
- Cut the cauliflower into florets and add to a bowl with the carrots. Add the mustard dressing and combine thoroughly with your hands. Spread the vegetables out on a baking tray in a single layer and roast for 1 hour, or until the vegetables are super tender on the inside and just beginning to blacken around the edges.
- Meanwhile, for the vinaigrette, place the oil and lemon juice in a jar, season to taste, seal with the lid and shake well.
- Place the mustard greens in a serving bowl, pour over the vinaigrette and roughly massage with your hands to bruise the leaves. Add the cooked lentils and toss gently. Set aside for the flavors to come together while the vegetables continue to roast.
- When the vegetables are ready, add them to the greens and lentils and gently combine. Serve immediately.
