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–+ servings
Ebonie Garnica

Roasted Cauliflower, French Lentils and Mixed Greens

A later Full GAPS salad of spiced roasted cauliflower and shallots, thoroughly cooked prepared French green lentils, mixed greens, lemon and olive oil. Cool the vegetables twenty minutes before tossing. Makes six side servings with cooked lentils ready.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Cooling 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Full GAPS, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Roasted vegetables
  • 1/2 head cauliflower cut into similar bite-size florets
  • 4 shallots peeled and sliced
  • 1 teaspoon pure ground cumin
  • 3/4 teaspoon pure chili powder permitted spice ingredients only; no added sugar, starch or fillers
  • 1 teaspoon pure curry powder permitted spice ingredients only; no added sugar, starch or fillers
  • 1 teaspoon pure garlic powder not garlic salt
  • 1 teaspoon Celtic sea salt measured roasting salt
  • 2 tablespoons homemade ghee melted; measure finished ghee
Salad
  • 2 cups cooked French green lentils soaked, sprouted, thoroughly cooked, drained and cooled; measure after cooking
  • 5 ounces mixed greens such as spinach and baby greens; clean and dry
  • 1/2 lemon juice only; for the dressing
  • 2 tablespoons olive oil for dressing after the vegetables cool
  • Celtic sea salt and freshly ground black pepper to taste after the salad is mixed

Equipment

  • Pot for thoroughly cooking prepared lentils
  • Strainer
  • Knife and stable cutting board
  • Measuring cups and spoons
  • Kitchen scale for greens
  • Mixing bowl
  • Ceramic or stainless-steel baking dish
  • Spatula
  • Large salad bowl and tossing utensils
  • Citrus juicer or reamer
  • Shallow covered containers for advance preparation

Method
 

  1. Have the lentils prepared ahead using the linked soaking and sprouting method. Rinse and drain the sprouts, then bring to a boil in plenty of fresh water. Reduce the heat and simmer until completely soft, with no firm or chalky center. Drain, cool and measure the cooked amount listed in Ingredients. The long preparation and lentil cooking are separate from this salad’s forty-five-minute estimate.
  2. Heat the oven to 425°F with a rack in the middle. Toss the cauliflower and sliced shallots with the measured cumin, chili powder, curry powder, garlic powder, roasting salt and melted ghee until evenly coated.
  3. Spread evenly in a ceramic or stainless-steel baking dish. Roast ten minutes, turn and move the vegetables with a spatula, then roast about ten minutes more. Look for golden edges and florets tender enough for a fork to enter easily.
  4. Take the dish out of the oven and let the vegetables cool for twenty minutes before adding the mixed greens.
  5. Put the cooled roasted vegetables, measured cooked lentils and greens in a large salad bowl. Add the measured lemon juice and olive oil. Lift and turn about fifteen times, bringing the ingredients up from the bottom. Taste and add salt and freshly ground black pepper as needed. Serve immediately.

Notes

Lentil preparation: The linked component starts with dry whole green lentils, a twelve-hour soak and about one to two days of sprouting to visible quarter-inch shoots. Use whole French green lentils suitable for sprouting. Cook thoroughly afterward; this salad measures cooked and drained lentils, not dry seeds or sprouts from the jar. A soak alone does not complete this preparation.
Measurement: Use two cooked cups at 1×, four at 2×. The component batch’s dry starting measure is not a promised cooked yield. Cook first, drain well, cool and measure the needed amount; keep extras separate.
Spices and fats: All four listed spices belong in the vegetable coating. Use only permitted ingredients in chili and curry powders, without starch, sugar or fillers. Ghee coats the roasting vegetables; the olive oil stays with the lemon dressing. Ghee is dairy-derived.
Timing: With prepared cooked lentils ready, allow five minutes preparation, twenty minutes roasting and twenty minutes cooling, forty-five minutes total. Lentil soaking, sprouting, cooking and cooling are separate. Cutting vegetables can take longer than the preparation estimate.
Full GAPS: Later Full GAPS after lentils and raw greens are introduced and diarrhea and other digestive symptoms have cleared completely. Sprout the soaked lentils and cook until fully soft; no early Intro placement.
Scaling: This recipe serves six as a side. A doubled batch serves twelve. Double all numeric ingredient amounts. Final salt and pepper remain to taste; roast and cooling times do not automatically double. Use enough dish space for an even layer.
Advance preparation and storage: Keep cooked lentils, roasted vegetables, greens and dressing ingredients separate until serving. Refrigerate promptly in shallow covered containers within two hours, or one hour above 90°F. Use cooked components within three to four days of their original preparation. Combining them does not restart the storage clock. Dressed greens soften, so toss near serving.

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