BIG GREEN LENTIL SALAD WITH GRILLED CAULIFLOWER PUREE
As you may know if you follow me on Instagram, I have been in Sedona, Arizona for the Quarantine. Been here since the end of March.
One of the things I have been loving is the backyard and the grill. Two things we do not have in Los Angeles.
Basically, I've been putting anything on the grill that I would typically put in the oven and well, it's been awesome.
The grill obsession gave me the idea to adapted a @bonappetitmag.
The original recipe called for yogurt, but I decided to make a grilled then creamed cauliflower instead.
1 cup rinsed green lentils
1 large head cauliflower, cut into florets
1/3 cup plus 2 tbsp olive oil, divided, more for drizzle
1-2 tsp garlic powder
3 tbsp vegan mayo, I used @followyourheart
3 tbsp vegan sour cream, I used @foragerproject
1 cup unsalted roasted sunflower seeds
2 Tbsp fresh lemon juice, more if desired
1 ripe avocado, diced
1 cup arugula
1 cup torn basil leaves
Pre-heat the grill or oven to 450f
In a large pot of simmering salted water, cook the lentils until tender but they keep their shape. 20-30minutes. Drain and run under cold water.
On a baking sheet lined with foil, add the cauliflower florets, 2 tbsp olive oil, salt and black pepper. Toss to evenly coat. Add to the grill or oven for 18-20 minutes, flipping half way in between.
Then transfer florets to a high speed blender, like vitamix. Add the mayo, sour cream and garlic powder. Turn on low and increase to high until thick and creamy. Use the tamper to help scrap down the sides and if needed add a Tbsp at a time of vegetable broth or water to get desired consistency. You want it super creamy and thick. Add salt & pepper to taste. Set aside to cool.
Then toss the lentils, 1/3 cup olive oil, lemon juice, sunflower seeds, arugula, basil and avocado. Season with salt & pepper.
Next, spread out the creamed cauliflower on a large plate. Add the lentil mixture on top, drizzle with more olive oil and serve!