I’m currently having a bout of I-don’t-want-to-cook.
It’s a chronic syndrome. I haven’t quite found the cure, but I have a remedy.
The situation is this: I want to eat healthy meals, but I’m just not in the mood to prepare them.
An unfortunate result of I-don’t-want-to-cook is a desire to eat bad things. And thus, I also want to eat fatty sandwiches and burgers (because those are cheap and easy to pick up… but really I should mention Del Taco Bean and Cheese burritos because they’re my weakness). Today, I almost gave in to a fatty sandwich for lunch, because I was too lazy to pack a lunch. I got a salad at a local spot. And while it was healthier than the fatty Reuben I also wanted, nothing beats the healthiness of a home-cooked meal.
So the solution to the chronic I-don’t-want-to-cook (or really I-don’t-want-to-do-dishes) is
to get a boyfriend who cooks having lots of healthy leftovers. I’m a fan of cooking in bulk for the week because I always know there will be a day when I don’t feel like cooking so I might as well be prepared. My most recent creation is perfect for these days. You can make it on Sunday and it’ll still be good for Thursday, since there’s no meat involved.
Don’t worry, I didn’t go crazy with photoshop. I used yellow cauliflower. That’s why it’s so bright. I’m currently making this again with purple cauliflower. I’m going to bet that will look awesome as well.
So if you’re like me and you’re having an I-don’t-want-to-cook (or do dishes) moment, this is your solution. Very little work and lots of deliciousness and nutrients. So get your cauliflower/lentil on…
Roasted Cauliflower and Lentil Salad
3/4 cup lentils, dry
1 head cauliflower, chopped
2 tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne
garlic salt, to taste (I used about 1/2 tsp)
1/2 tbsp dijon mustard
2 tbsp red wine vinegar
salt and pepper to taste
1/4 cup chopped cilantro
3 oz goat cheese (optional)
Cook lentils for 20 minutes (or until tender) in boiling water. While the lentils cook, pre-heat your oven to 400F. Chop cauliflower, toss with 1 tbsp olive oil, cumin, paprika, cayenne, garlic salt and pepper. Roast for about 20 minutes, turning occasionally, or until golden and crispy.
Next make dressing. Whisk together 1 tbsp olive oil, mustard, vinegar and some salt and pepper. Now combine all ingredients. Toss together lentils, cauliflower, cilantro, and dressing. Top with goat cheese and serve! This recipe will serve 4.
Like I said, this recipe is super easy. It only takes about 5 minutes of prep work. The rest is pretty much just the oven and stove doing the work. That means you can watch Orange is the New Black while you wait for it all to be ready, then take 2 minutes and throw it all together.
Sounds like a great idea to me. I have some cauliflower in the oven, now all I need is Netflix.
What’s your quick and easy, to-go healthy meal?
7 thoughts on “Roasted Cauliflower and Lentil Salad”
this looks super tasty! i may need to try it with the Maui onion mustard!
Sounds perfect and satisfying! Roasted cauliflower is SO good! I was totally sick of cooking for a while, but I must say that Blue Apron has helped inspire me again! (It turns it into fun instead of a chore – for me!)
I’ve heard of Blue Apron, but it always seemed like a weird idea. I saw a similar idea pitched on Shark Tank not too long ago. Good to know it makes cooking fun again! I should give it a try!
On Wed, Jun 25, 2014 at 2:15 PM, Foodologie wrote:
I definitely have a chronic case of the I-don’t-want-to-do-dishes. Having a boyfriend who will trade dishes for meals helps a lot!
On Wed, Jul 2, 2014 at 2:56 PM, Foodologie wrote:
I always get like that a bit in the summer– cooking is just NOT as appealing to me on a day-to-day basis. Love anything with roasted cauliflower– so good!
Agreed! It’s definitely a summer thing.
On Wed, Jul 2, 2014 at 3:28 PM, Foodologie wrote: