Instructions

• Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
• Make the Cilantro Lime Dressing: prepare your cilantro-lime dressing (homemade or store-bought) and add 1 to 2 serrano chiles to the dressing. Blend in a food processor or blender until smooth. Set the dressing aside and reserve most of it for serving.
• In the bottom of a large bowl, combine 2 tablespoons lemon juice, 2 minced garlic cloves, ½ teaspoon grated fresh ginger, 1 teaspoon ground cumin, 1 teaspoon ground cardamom, and the heaping ½ teaspoon sea salt. Add several grinds of freshly ground black pepper and stir to combine.
• Add 2 1/2 cups cooked French green lentils to the bowl and stir until the lentils are evenly coated with the lemon-spice mixture.
• Stir about one-third of the prepared Cilantro Lime Dressing into the lentils and mix well. Set the lentil mixture aside.
• Arrange the 8 ounces cubed paneer on one prepared baking sheet and the cauliflower florets from 1 small cauliflower on the other baking sheet. Drizzle each sheet lightly with extra-virgin olive oil and sprinkle with several grinds of freshly ground black pepper. Toss gently on each sheet so the oil and pepper coat the paneer and cauliflower.
• Roast both baking sheets in the preheated oven. Roast the paneer for 15 minutes total. Roast the cauliflower for 20 to 25 minutes total, until golden and tender. Remove the paneer after 15 minutes; leave the cauliflower in the oven for an additional 5–10 minutes as needed.
• Immediately after removing the roasted cauliflower from the oven, toss the cauliflower with ¼ teaspoon ground turmeric.
• Add 4 cups finely chopped spinach to the lentil mixture and toss until the spinach is evenly incorporated and slightly wilted by the warm lentils.
• Transfer the lentil-spinach mixture to a serving platter or bowl. Top with the roasted turmeric cauliflower and the roasted paneer cubes.
• Drizzle more of the reserved Cilantro Lime Dressing over the assembled salad, finish with additional freshly ground black pepper if desired, and serve the remaining dressing on the side.