Roasted Cauliflower Salad – Love This Cookbook

Ingredients

• 1 medium head cauliflower (1 1/2 to 2 lbs, cut into 1 inch florets)
• 6 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pint cherry tomatoes (halved or quartered if large)
• 2 cups lightly packed red chard leaves (about 4 large)
• 1/4 cup thinly sliced chard stems
• 1 2/3 cup cooked brown lentils (from about 2/3 cup dried)
• 1 cup cooked orzo (from a generous 1/3 cup)
• 1/2 cup pitted green olives (roughly chopped)
• 1/2 cup packed fresh flat-leaf parsley leaves (roughly chopped)
• 3 tablespoons finely chopped dill
• 2 tablespoons sliced fresh mint leaves
• 1 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon red pepper flakes