Roasted Cauliflower, Paneer, and Lentil Salad

1 cup French green lentils

4 cups vegetable broth (or water)

1 small head cauliflower (about 1 pound)

1 10-ounce block of paneer, cut into 1/2-inch cubes (about 2 cups total)

1 teaspoon fine sea salt

1/2 teaspoon black pepper

1 tablespoon extra-virgin olive oil

4 scallions, green and white parts, thinly sliced

For the dressing:

1/2 cup extra-virgin olive oil

1/2 cup tightly packed fresh cilantro leaves

1 green chile (seeded, if desired)

Juice of 1/2 lime

1/2 teaspoon ground coriander

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon fine sea salt

Heat the oven to 425 F.

Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans.  Transfer to a pressure cooker and add the broth or water.  Cook under pressure for 20 minutes.  Release steam; drain through a fine-mesh strainer.

While the lentils are cooking, roast the cauliflower and paneer:

Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan.  Add the paneer.  Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly.  Roast, stirring occasionally, until cauliflower and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 25 to 30 minutes.

Meanwhile, make the dressing:

Combine all the ingredients in a blender and pulse at medium-high speed until smooth.

When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and the scallions.  Taste and adjust the seasoning, if necessary.  Drizzle with 1/3 to 1/2 cup of the dressing, to taste, and serve warm or at room temperature. 

(Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to 4 days. Shake the dressing before using.)

Serves 4 to 6.

From New York Times Cooking, adapted from Season: Big Flavors, Beautiful Food by Nik Sharma, with a few changes by me