1 large carrot, chopped
1 medium fennel bulb, cut into 1-inch pieces, plus fronds for garnish (optional)
1 small red onion, halved and chopped
2 cups cauliflower florets
¼ cup olive oil, divided
1 cup packed chopped kale
1 tbsp fresh lemon juice
1 tbsp maple syrup
15 oz drained and rinsed brown lentils
8 oz dairy-free mozzarella
½ cup chopped, roasted unsalted cashews
1
Preheat oven to 425°; line rimmed baking pan with nonstick foil. In large bowl, toss carrot, fennel, onion, cauliflower, 2 tablespoons oil, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh cracked black pepper; spread on prepared pan and roast 20 minutes, stirring once.
2
Stir kale into vegetable mixture; roast 10 minutes or until vegetables are golden brown and tender, stirring once. Makes about 5 1/2 cups.
3
In same large bowl, whisk lemon juice, syrup, 1/4 teaspoon each kosher salt and fresh cracked black pepper, and remaining 2 tablespoons oil; fold in lentils and vegetable mixture. Makes about 7 cups.
4
Serve salad sprinkled with mozzarella and cashews garnished with fronds, if desired..
Ingredients
1 large carrot, chopped
1 medium fennel bulb, cut into 1-inch pieces, plus fronds for garnish (optional)
1 small red onion, halved and chopped
2 cups cauliflower florets
¼ cup olive oil, divided
1 cup packed chopped kale
1 tbsp fresh lemon juice
1 tbsp maple syrup
15 oz drained and rinsed brown lentils
8 oz dairy-free mozzarella
½ cup chopped, roasted unsalted cashews