A few months ago, Rachel made me this amazing salad for dinner. It is very simple and simply delicious. We followed this recipe: Mizuna Salad with Cumin Roasted Cauliflower. However, we substituted spring mix for the mizuna and agave instead of the honey. Rachel also added caramelized onions, brown lentils, and roasted potatoes.
For the lentils:
Cook 1/2 cup of lentils in 1 cup of vegetable broth until soft. Add some curry powder. If lentils are soft before the water is completely gone, you can drain and then check for seasonings. If it is too dry, add water.
For the potatoes:
Pre-heat the oven to 400 F. Slice 5 potatoes and lay on baking sheet with olive oil and sea salt. Bake until golden brown, flipping after 10 minutes. Should take 20-30 minutes in total. You can also just put these in with the cauliflower at 450, but check to make sure they don’t burn.