Servings: 4
Calories: 623kcal
Ingredients
- ⅔ pound pasta whole wheat, fusilli
- 2 tsp salt kosher
- 5 cups cauliflower florets
- ½ tbsp olive oil extra virgin
- ¼ tsp salt kosher
- 1 tsp black pepper crushed
- ¾ cup lentils dry
- 2 unit bay leaves
- 1 tsp salt kosher
- 2 tbsp parsley chopped
Garlicky Lemon Dressing
- ¼ cup lemon juice
- ⅓ cup olive oil extra virgin
- 2 cloves garlic
- ½ tsp salt kosher
Instructions
- Turn your cauliflower upside down and, with a sharp knife, remove the core by doing a circular and conic incision. Divide the florets, which should separate easily. Make sure the florets are all of the same relative size so that they will cook evenly. Take a bowl and toss your florets with kosher salt, crushed black pepper and ½ tbsp of EVOO. Place the florets on a baking sheet or a cast-iron pan. Bake your cauliflower at 450°F (230 °C) for 40 minutes, until golden and crispy.
- Simmer the lentils in enough water to cover them by at least 1 inch. Add 1 tsp of salt, 2 bay leaves. Allow the lentils to absorb almost all the water, around 20-25 minutes. Switch off the stovetop and set aside.
- After you started the lentils, bring a pot of salted water to boil and cook the pasta, until al dente. ( Salt the water with 2 tsp of kosher salt).
- While the pasta is cooking, make the dressing by blending ½ tsp of salt, 1/4 cup lemon juice, 1/3 cup EVOO and 2 garlic cloves.
- Place the lentils, the drained pasta and the cauliflower in a bowl. Toss it with the dressing, sprinkle the oarsley and decorate with lemon slices.
- DInner is ready! MANGIA!
Nutrition
Calories: 623kcal | Carbohydrates: 87g | Protein: 22g | Fat: 22g | Sodium: 2226mg | Potassium: 929mg | Fiber: 16g | Sugar: 6g | Vitamin A: 217IU | Vitamin C: 71mg | Calcium: 78mg | Iron: 5mg
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