Spiced Cauliflower over Lentils and Arugula
Creamy Feta Crispbread
Ingredients
- 1 (12-oz) pkg cauliflower florets
- 3 Tbsp vegan olive oil vinaigrette
- ½ tsp ground cumin
- 1 shallot, sliced
- 1 Tbsp olive oil
- 1 (15-oz) can black lentils, rinsed and drained
- ¼ cup organic vegetable broth
- ¼ tsp garlic salt
- ½ (5-oz) pkg baby arugula
Instructions
- Preheat oven to 450°F. Toss together cauliflower, vinaigrette, and cumin on a rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until browned and tender.
- Meanwhile, cook shallot in hot oil in a skillet over medium-high heat 2 minutes, stirring often. Add lentils, broth, and garlic salt; cook 2 minutes or until thoroughly heated. Stir in arugula; cook until just wilted. Remove from heat.
- Serve roasted cauliflower over lentils.
Side Dish Ingredients
- ¼ cup crumbled feta cheese
- 1 Tbsp mayonnaise
- ½ tsp lemon zest
- 2 slices multigrain crispbread
- ⅛ tsp ground coriander
Side Dish Instructions
- Mash together cheese, mayonnaise, and lemon zest in a bowl until creamy; spoon on crispbread. Sprinkle with coriander.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
408
|
132
|
540
|
| Fat (g) | 21 | 9 | 30 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 18 | 4 | 22 |
| Carb (g) | 40 | 9 | 49 |
| Fiber (g) | 19 | 3 | 22 |
| Sodium (mg) | 653 | 280 | 933 |
| T. Sugs (g) | 9 | 1 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
