---
title: Roasted Cauliflower & Lentils with Olive Gremolata
servings: 4
course: main
source:
  name: Rainbow Plant Life Mediterranean Meal Plan 1
  author: Nisha Vora
prep time: 30 minutes
diet: Vegan
nutrition:
  calories: 508 kcal
  fat: 24 g
  carbohydrates: 71 g
  sugar: 15 g
  protein: 16 g
  fiber: 24 g
  sodium: 842 mg
tags: [main, cauliflower, lentils, olive, vegan, meal-prep]
---

Gather: @./components/Cooked Lentils{2.5%cup}(from meal prep), @large cauliflower at least{2%lb}(cut into medium-sized florets), @extra virgin olive oil{3%tbsp}, @Kosher salt and freshly ground black pepper. For the olive gremolata: @garlic cloves{3}, @medium lemons{2}, @flat-leaf parsley leaves and tender stems{1%cup}, @Aleppo pepper or red pepper flakes{0.5%tsp}(more as desired), @pitted green olives{0.5%cup}(see Note 1), @extra virgin olive oil{1.5%tbsp}, @Medjool dates or Deglet dates{15}, @./components/Garlicky Yogurt Sauce{0.67%cup}(from meal prep), @arugula{2%oz}.

Arrange a rack in the top third of the oven. Preheat to 450ºF / 230ºC. Take the Cooked Lentils out of the fridge.

Roast the cauliflower: Add the cauliflower florets to a rimmed sheet pan (a well-worn pan browns best). Drizzle with the 3 tbsp of olive oil, rubbing it into the nooks and crannies. Season with 1 1/2 tsp salt and several cracks of pepper. Spread out, arranging flat sides facing down. NOTE: If the florets are crowded, transfer half to another rimmed sheet pan and arrange a second rack in the bottom third of the oven. Roast for ~{10%minutes} (top third rack if using only one pan). Remove and rotate the pan(s) 180º for even browning (no need to toss). Roast for 10 to 12 more minutes or until nicely browned and tender. If the florets are stuck to the pan, rest for a few minutes, then lift them away from the pan with a spatula.

While the cauliflower roasts, make the Olive Gremolata. Very roughly chop the garlic and zest the lemons. Juice 1 lemon. In a food processor, combine the garlic, lemon zest, 2 tbsp lemon juice, and parsley. Pulse repeatedly until broken down, scraping down the sides as needed. Add the chili flakes and olives, and pulse again until the olives are in small pieces. Season with 1/4 tsp of kosher salt and pepper to taste. Stir in the 1 1/2 tbsp olive oil. Taste, adding more lemon juice, chili flakes, or salt/pepper as needed. Set aside.

Remove the pits from the dates and chop into small pieces.

If you prefer your lentils warm, heat them in the microwave until warm (or in a pan with a touch of broth or water).

In a large bowl, stir together the Cooked Lentils, Olive Gremolata, and chopped dates. Taste, adding salt and pepper to taste, or more lemon juice if desired (keep in mind that the Garlicky Yogurt Sauce is lemony).

Schmear some Garlicky Yogurt Sauce on a serving plate, then top with the arugula and toss to coat. Plate the roasted cauliflower on top. Spoon the seasoned lentils on top of and around the cauliflower. If desired, sprinkle with Aleppo pepper for a touch more heat.

> If you bought capers instead of olives, use 3-4 tbsp of drained capers; add them to the food processor in step 3(c). This dish won’t be as filling without the olives, so top your dish with diced avocado or crumbled vegan feta if you bought it.
> Don’t want to use your food processor? Use a knife to mince the garlic, parsley, and olives, and mix together in a bowl (but this will take longer).
> For heartier appetites, serve this meal with cooked farro (or grain of choice), or crusty bread or pita.
> Storage: Store the cauliflower, seasoned lentils, Garlicky Yogurt Sauce, and arugula separately in the fridge for 3 to 4 days. Reheat the cauliflower on a sheet pan in the oven at 350ºF / 175ºC for 10 to 12 minutes, or in a cast iron pan until hot. Bring the lentils to room temp or reheat in a saucepan with a touch of broth or water (or in the microwave) until warmed through. Assemble as listed in the last step right before serving.
> Nutrition boost: For added protein, fold cooked or canned chickpeas into the Olive Gremolata; season with more olive oil and salt/pepper as needed. For more veggies, use more arugula. For a spicy kick, add some thinly sliced jalapeño or serrano pepper on top.