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Cauliflower Wedges with Dill Sauce, Chard and Lentils

Active Time: 20 minutes
Total Time: 30 minutes
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Why we love it:

If a simple light main with two hearty sides and an addictive versatile sauce is what you need, this dish delivers. Try the extra sauce as a salad dressing or over any roasted veggies.


  • 112 cups Green Lentils
  • 212 cups Water
  • 212 teaspoons Kosher Salt. (divided)
  • 1 head Cauliflower (large)
  • 1 teaspoon Unsalted Butter (optional)
  • 1 bunch Green Chard (large bunch)
  • 1 clove Garlic (sliced)
  • 1 Shallot (sliced thinly into rings)
  • 1 Tablespoon Extra Virgin Olive Oil (divided)
  • 1 Lemon (zest and juice, divided)
  • 12 cup Plain Yogurt
  • 12 cup Mayonnaise

Cooking Instructions

  • 1. Preheat the oven to 400 degrees.
  • 2. LENTILS

    Bring the lentils and water to a boil, over high heat, in a small pot. Stir in 1 teaspoon of salt. Once boiling, turn down to medium, keeping it at a steady but gentle simmer and cook for 15 minutes, stirring occasionally.

  • 3. CHARD

    Meanwhile, clean the chard. If it’s really dirty, fill a large bowl with water in the sink. If it seems clean, you can just use a colander in the sink. Use a knife of your hands to tear the leaves off of the stems and stack the leaves. Tear or chop into 2” pieces roughly square. Wash under running water in the colander or submerge and agitate in the bowl. Trim just the very bottoms off of the stems, then dice them into small squares. Wash them separately.

    Slice the shallot and garlic clove if using. Set all aside.


    Next, prep the cauliflower. Trim off any large leaves or any that are browning. Cut through the core into 4 or 6 wedges depending on how large in diameter the head is, smaller wedges will cook more quickly. Sprinkle the wedges evenly with 1 teaspoon of olive oil and 1 teaspoon of salt. Heat a large non-stick saute pan over high heat and melt the butter. Once the butter is melted, add the cauliflower with one of the cut sides down. Cook each side for about 6 minutes or until you have some nice browning on it, turning heat up or down as needed. Once done on both cut sides, transfer to a baking sheet or large casserole dish.

  • 5. ZEST / DILL

    Zest some of the lemon over the top of the filets and sprinkle on 1 Tablespoon of chopped dill. Cover with foil and place in the oven for about 5-10 minutes or until they’re tender through to the center - check with a thin knife.


    In a wide bottomed pot with at least 2” tall sides, heat another teaspoon of olive oil over medium high. Add the garlic, shallot and diced chard stems. Saute for 2 minutes until fragrant, then add the leaves. Shake the water off as you go but no need to dry it well, the water will actually help the leaves cook evenly. Stir often with tongs until the leaves are mostly wilted and have greatly reduced. Squeeze in half of the lemon.


    In a small bowl, whisk together the yogurt and mayo with any remaining lemon zest and 2 Tablespoons of dill. Squeeze in the other half of the lemon.

  • 8. PLATING

    When your lentils are done, they should be tender and without much water remaining. If there is water left, but they’re tender, drain it out. Stir in a pinch of salt and the final teaspoon of olive oil.

    Serve lentils in the center of the plate. Place chard on the side. Top with a cauliflower wedge and generously serve dill sauce with all components.

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  • DILL :
    Use cilantro, basil, or parsley.
    Salmon filets or any fish you can sear works well here, even something like shrimp.
    Sub your preferred grain, simply cooked. Even a small pasta, like orzo or orecchiette is nice.
  • CHARD:
    Baby spinach or baby kale come pre-washed and shave some time off the prep work. Simply toss into the pan and saute as directed.
  • MAYO:
    Don’t like it? All yogurt is fine but consider whisking in a Tablespoon of olive oil to balance out the acidity
    An almond, coconut, or tofu based sour cream/yogurt would work quite well in this sauce
    Grilled eggplant, zucchini, or seared portobellos would be a slam dunk
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