Roasted Cauliflower & Lentil Salad with Rhubarb Vinaigrette

Roasted Cauliflower and Lentil Salad with Rhubarb & Red Currant Vinaigrette

This recipe comes from Vegalicious  It is DELICIOUS!  Seriously. What really caught my eye with the recipe was the use of rhubarb in the vinaigrette.  Rhubarb is one of my favorite ingredients for pies and fools and cakes.  I never thought to use it as the base for a vinaigrette, but it makes sense.  The bitterness of the rhubarb is brilliantly offset by the sweetness of the red currant jelly and the white balsamic vinegar gives it all a really nice tang.  I am definitely going to keep a jar of this vinaigrette in my fridge as long as my rhubarb lasts!!!

I made a few MINOR changes, thus I have posted the recipe with my changes here.  If you want to see the original recipe go here.



Serving Size: 4


for the salad:

1 cauliflower
1 cup puy (French green) lentils
1 teaspoon cumin
1 clove garlic, minced
handful chives, chopped

for the vinaigrette:

2 stalks rhubarb, washed and sliced
¼ cup redcurrant syrup or jam/jelly
½ teaspoon mustard
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
pinch salt and pepper


Preheat oven to 400 degrees Fahrenheit.
Cut the cauliflower into small florets.
Place the cauliflower pieces on a cookie sheet prepared with baking parchment. 
    (I actually forgot to put the parchment down and it worked out just fine)
Drizzle a bit of olive oil over the cauliflower pieces and sprinkle with a pinch of salt.
Place in the oven and roast until lightly browned (15-20 minutes).
Meanwhile, cook the lentils. Place the cup of lentils in 2½ cups of lightly salted water (1/4 teaspoon salt) and cook until soft for about 15 minutes. 
    You want them soft but still holding their form, al dente.
At the same time, place the rhubarb in a small sauce pan.
Cover with water and cook the rhubarb until soft.
Once soft, remove from the heat and puree (water and all – I used an immersion blender)
Add the red currant sauce or jam.
Add the mustard, vinegar and oil and mix well or puree again. (I used the immersion blender again)
Season to taste with salt and pepper and possibly a bit of sugar or more redcurrant syrup if you want it sweeter. (I felt it did not need extra sweetness)
    To prepare the salad: Drain the lentils and place in a bowl.
Add the cumin and mix.
Chop the chives and add to the lentils along with the minced garlic ( I pressed it through my garlic press)
Add the roasted cauliflower pieces and lightly toss to mix.
We served the warm salad on a small bed of lettuce dressed with the rhubarb vinaigrette. You could also consider adding a few cubes of non-dairy cheese, however we found the    
    salad delicious already. (I found that this is also good as is, just eaten from a bowl with some vinaigrette on it)