{MM} roasted cauliflower and lentil salad with lemon dill dressing

Happy Monday. 

Here’s what’s in store for this week’s {MM}:

  • a recipe for a roasted cauliflower & lentil salad (it was a hit with all members of the bring joy household)
  • pics from our latest excursion to the beach
  • some fab links, including a round-up of the BEST recipes from this past week (check out those watermelon lime pops!)
  • a Flirty Aprons discount code especially for bring joy readers to save 50% off + FREE shipping for Father’s Day on all mens & boys aprons

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We went to the beach!

Amalia beach

on the beach

seaweed on the beach

The beach we like to frequent is a little south of Corpus Christi.

It’s located at San Pedro national park, and is one of our favorite places to spend time together as a family. We *really* miss the mountains of Washington & Utah states, but the beach helps make up for what Texas lacks in mountain climbing opportunities.

The beach isn’t usually covered in so much seaweed, but this last time around the whole beach front was covered in layers of seaweed.

This kind of seaweed must be iron rich as it was varying hues of copper. It didn’t bother us much–kind of like an organic rug at the beach :).

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roasted cauliflower and lentil salad w/ lemon dill dressing //   bring-joy.com #vegan #glutenfree #grainfree

This week’s {MM} recipe, a roasted cauliflower and lentil salad, like many of my recipes, is a meal in a bowl (my fave!).

And, everyone, including Joseph, and my pickiest eaters, liked it.

roasted cauliflower & lentil salad with lemon dill dressing

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Serving Size: 1/6 of the recipe

Calories per serving: 274 calories

Fat grams per serving: 10 g

roasted cauliflower & lentil salad with lemon dill dressing

A meal in a bowl. Vegan, gluten-free, grain-free lentil salad with roasted cauliflower & a tangy dill dressing.

Ingredients

  • 1 medium/large head cauliflower
  • 2 TBS. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • freshly ground black pepper
  • 3 c. cooked lentils (about 1 c. dry)
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1 tsp. paprika
  • 1 TBS. olive oil (optional)
  • 1 large head romaine lettuce
  • 4 carrots, peeled & shredded
  • lemon dill dressing:
  • juice of 2 medium lemons
  • 1/2 c. raw cashews
  • 1/3 c. water
  • 2 TBS. cold-pressed flax seed oil | or olive oil or additional water
  • pinch salt
  • 1 TBS. agave
  • 1/2 tsp. cumin
  • 1 1/2 TBS. dill (fresh or dried)

Instructions

  1. Preheat oven to 400 F.
  2. Wash and cut cauliflower into chunks.
  3. Place cauliflower on baking sheet. Drizzle with 2 tablespoons olive oil & toss, using your hands. Sprinkle salt & cumin over cauliflower. Add some freshly ground black pepper. Toss again, using your hands.
  4. Roast for 20-25 minutes on 400 F (I like mine more on the roasted side, so I roast closer to the 25 minute mark). About halfway through, toss.
  5. In the meantime, cook lentils if you don't have any cooked on hand (1 cup dry + 3 cups water). Bring water to boil, add lentils, turn down to low simmer on medium heat. Cover and cook for 20 or so minutes, or until lentils are soft.
  6. Wash & chop romaine lettuce into bite size chunks. Shred carrots. In large bowl, toss carrots & lettuce. Place in large bowl.
  7. Next, make your dressing by combining all dressing ingredients except for dill. Blend on high until smooth (I do 1-2 cycles on dressings in my Blendtec).
  8. Once cauliflower is done, remove from oven and allow to cool for 5-10 minutes.
  9. Once lentils are cooked, place in colander and rinse under cold water to cool. Toss olive oil, salt, cumin & paprika with lentils.
  10. If you are going to serve and eat immediately: Add lentils & 2/3 roasted cauliflower to romaine/carrot mix and toss. Top with remaining cauliflower. Serve and eat immediately.
  11. For make-ahead meals: Store lentils and cauliflower, dressing, and lettuce mix all separately in air tight containers in fridge for up to 3 days. Once ready to serve, combine ingredients as instructed above.

37 g carbs, 13 g fiber, 14 g protein, 5 g sugar; 7 WWP points

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♥ Did you know Flirty Aprons (affiliate link) aren’t just for women? They have an awesome selection of mens & boys aprons too! (I love this “kiss the cook” one in red.) And, just in time for Father’s Day, you can get 50% off all their mens & boys aprons + enjoy FREE shipping. That’s a HUGE DEAL! Order HERE  & use code FATHER50. Good through 6/16 only. 

♥ My dear friend Gena’s blog, Choosing Raw, has a new look (I think it’s just gorgeous), & she shares some very honest thoughts about her let down after working very hard towards something for years, and not getting it. Check out the new look & the post, HERE.

♥ Have you ever listened to the TED Radio Hour? It’s my new favorite (free!) podcast. It’s hosted by Guy Raz & is a round-up of all the best ideas, inventions, and ways to think from the world’s most creative and inventive minds. True brain candy! This recent one on success was very interesting (I especially liked Angela Duckworth’s talk on grit–I *know* this is true).

♥ Did you hear? I’m getting ready to launch a full bring joy shop that will feature my latest ebooks. You can snag my latest ebooks at 40-55% off HERE, but only through tomorrow (6/10).

♥ If you’re not a crafty mom, do not fear. Meg’s words will cheer you up.

{MM} ROUND-UP

the BEST recipes
to pin:
all recipes vegan + gluten-free

artichoke & white bean dip
perfect side to bring to a summer get-together

red curry roasted spring onions w/ creamy coconut polenta
what a fabulous way to utilize spring onions!

pizza quinoa
simple way to keep quinoa interesting

macro bowl w/ carrot ginger almond sauce
savory, filling, tasty

herbed chickpea fries w/ avocado garlic aioli
grain-free, potato-free alternative

Mexican not-fried ice cream
looks dee-vine

watermelon & lime ice pops
summer is (nearly) here, I can taste it with these

Hope you make time to enjoy plenty of sun (& sun protection) this week!

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Comments


  1. Gabby @ the veggie nook
    on June 10, 2014 at 9:13 am said:

    Looks like such a lovely day at the beach! And what a delicious salad! Thank you for featuring my recipe for pizza quinoa :) You’re the best!! xox

  2. Ricki
    on June 10, 2014 at 8:16 am said:

    That SALAD looks dee-vine! ;) Thanks so much for including my herbed chickpea fries, too. You’re so lucky to have beach time as part of your week!! :) xo

  3. Emma
    on June 9, 2014 at 4:59 pm said:

    Can’t pretend I’m not mighty jealous that you have a beach near you! A girl can dream…!
    Loving the look of that salad- the dressing alone sounds divine.
    Thanks for sharing my recipe too :)

  4. Alanna
    on June 9, 2014 at 4:33 pm said:

    Thank you for this post, Janae. The recipe looks fab, the links are great, and I snagged my husband’s Father’s Day gift (a red apron with, “Caution: Extremely Hot”). :)

    I especially enjoyed Gena’s thoughtful post.

  5. Rebecca @ Strength and Sunshine
    on June 9, 2014 at 3:55 pm said:

    This is a perfect recipe! I have a mass amount of cauliflower that I don’t know what to do with, haha!

  6. Gena
    on June 9, 2014 at 3:09 pm said:

    Thanks so much for sharing that post, my dear. It was hard to write, but as I’m sure I don’t need to tell you, publishing it was the most cathartic, productive feeling I’ve had in a long time, and I feel that I’m finally now ready to move onwards. Thanks for the love and support you gave me through the whole process.

    <3

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