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Curried Lentil Salad with Roasted Cauliflower
Ingredients
  • subheading: FOR THE SALAD:
  • 1 ½ cups 320 g french lentils* (lentils de Puy)
  • 1 ½ teaspoons garlic powder divided
  • ½ head of cauliflower cut into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt-free curry powder
  • ¼ teaspoon cayenne pepper optional
  • pinch of salt
  • 1 carrot peeled and grated
  • ¼ packed cup Quick Pickled Red Onions
  • ½ bunch cilantro thinly chopped
  • subheading: FOR THE VINAIGRETTE*:
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • ½ tablespoon dijon mustard
  • 1 teaspoon salt-free curry powder
  • ¼ teaspoon fine sea salt
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