Roasted Cauliflower, Paneer, and Mixed Lentil Salad

Name: Roasted Cauliflower, Paneer, and Mixed Lentil Salad
Yield: Makes 7 to 8 Servings as a Side
Cuisine: Indian
Ingredients: ½ tsp freshly ground black pepper; 4 scallions, thinly sliced (white and green parts); 10 oz [280 g] Paneer, cut into ½ in [12 mm] cubes (about 2 cups); 1 small cauliflower (1 lb [455 g]); 1 Tbsp extra-virgin olive oil; 1 tsp fine sea salt; ½ cup [100 g] green lentils, picked over for stones; ½ cup [115 g] black lentils, picked over for stones; ¼ cup [60 g] Cilantro Oil Dressing

Preparation info

Makes
7 to 8
Servings as a Side

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

With its soft, creamy texture, paneer (an Indian cottage cheese made by curdling boiling milk with lemon juice) is excellent in salads. And it has an interesting quality: it holds its shape when heated, and doesn’t melt. Here it’s roasted with cauliflower.

Ingredients

½ cup [100 g] green lentils, picked over for stones
½ cup [115

Asia
India
Main course
Gluten-free
Vegetarian

Method

Preheat the oven to 425°F [220°C]. Rinse the lentils in a fine-mesh strainer under cold running water. Transfer to a medium saucepan and add enough water to cover by about 1 in [2.5 cm]. Bring to a rolling boil over medium-high heat, turn the heat to low, and simmer, uncovered, until t