Unexpected pumpkin pie spice adds a tasty component to this dish, with fresh pomegranate seeds bringing a sweet component.
Ingredients3 tbsp.olive oil
1 tsp.pumpkin pie spice
1/2 tsp.ground cumin
1/2 tsp.ground coriander
Kosher salt
1small shallot
1large head cauliflower, cut into florets (about 2 lbs)
114-oz can lentils, rinsed
3 tbsp.white wine vinegar
5 c.baby spinach
1 oz.pecorino cheese, shaved
1/4 c.pomegranate seeds
Method* Heat oven to 425°F. In a small saucepan, warm oil, spices, and ½ tsp salt just until hot.
* Finely chop shallot and place in a small bowl. Pour half of oil mixture over shallot and set aside.
* On a large rimmed baking sheet, toss cauliflower with remaining oil mixture and roast until golden brown and tender, 20 to 25 minutes.
* Add lentils and vinegar to shallot mixture and let sit 5 minutes.
* When ready to serve, toss with spinach, pecorino, pomegranate seeds, and roasted cauliflower.