Lemon-Curry Lentil Salad with Crunchy Cauliflower, Cucumber & Arugula

Directions

1. Rinse the dried lentils under cold water using a strainer, then transfer them to a small saucepan and cover with the broth. Add cumin and a pinch of salt, bring to a boil, then reduce heat and simmer, covered, until tender, about 15–20 minutes.
2. While the lentils cook, wash and dry all produce. Trim the cauliflower into bite-sized florets and spread on a baking sheet with a light coating of oil and a sprinkle of the spices. Toss to coat and spread in an even layer.
3. Roast the cauliflower in a preheated oven, turning once halfway through, until tender and golden, about 15 minutes.
4. In a medium bowl, mince the garlic. Add zest and juice from a lemon, then whisk in olive oil and the remaining spices to form a dressing.
5. Trim the green onions and celery, then cut both into small pieces and add to the dressing bowl. Dice the cucumber and add it as well.
6. Pick the cilantro leaves from the stems, mince and fold them into the dressing mixture.
7. When the cauliflower is done, remove it from the oven and let it cool for about 5 minutes.
8. Drain the lentils in a colander, rinse with cold water, and add them to the dressing with the chopped vegetables.
9. Add the roasted cauliflower to the bowl with the lentils and dressing, then toss everything together to combine.
10. To serve, lay a bed of arugula on each plate and spoon the lentil-cauliflower salad over it. Scatter pine nuts on top and serve.