WARM LENTIL-AND-CAULIFLOWER SALAD

Warm Lentil-and-Cauliflower Salad image

Provided by Sarah Carey

Time 50m

Yield Serves 4

Number Of Ingredients 11

3 tomatoes, cored and chopped (3 cups)
2 cloves garlic, thinly sliced (1 tablespoon)
2 tablespoons capers, drained
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small head cauliflower (2 pounds), trimmed and cut through the core into 1-inch planks
1 1/2 cups
2 ounces Parmigiano-Reggiano, grated (3/4 cup)
1 bunch arugula, trimmed
1 tablespoon red-wine vinegar
Chopped toasted almonds, for serving

Steps:

Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.