Ingredients

• 1 large head or 2 small heads cauliflower (about 1 1/2 pounds), cut into 1-inch florets
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 pint cherry tomatoes, halved or quartered if large
• 2 cups lightly packed red chard leaves (about 4 large leaves) plus 1/4 cup finely sliced chard stems
• 1 2/3 cups cooked brown lentils (from about 2/3 cup raw)
• 1 heaping cup cooked orzo (from about 3 ounces raw)
• 1/2 cup pitted green olives, roughly chopped
• 1/2 cup packed parsley leaves, roughly chopped
• 3 tablespoons finely chopped fresh dill
• 2 tablespoons sliced fresh mint
• 1/2 teaspoon lemon zest plus 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon red pepper flakes

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 425 degrees F. Place the cauliflower on a rimmed baking sheet. Toss with 2 tablespoons olive oil and sprinkle with some salt and pepper. Roast until tender and charred in places, about 20 minutes. Let cool.
3. In a large bowl, combine the roasted cauliflower, cherry tomatoes, chard leaves and stems, lentils, orzo, olives, parsley, dill and mint. Add the lemon zest and juice, red pepper flakes, the remaining 2 tablespoons olive oil and salt and pepper to taste. Fold to combine and serve.