1⁄2cupquartered cherry tomatoes (optional if nightshade-sensitive)
1⁄2cupdried cherries
2Tbspchopped mint
1Tbspchopped chives
1Tbspchopped parsley
Freshly ground black pepper
Instructions
Preheat the oven to 450°F [230°C]. Use the convection setting if available.
Place the cauliflower in a large bowl. Coat with the olive oil and season with a generous pinch of salt and the fennel seeds (if using). Stir in the lemon juice. Spread the cauliflower evenly on a baking sheet. Roast for 10 minutes. Remove from the oven and stir, then roast until the cauliflower has caramelized and is just cooked through, 5 to 10 minutes.
Spread the lentils on a separate baking sheet and remove any small stones or misshapen pieces. Transfer the lentils to a strainer and rinse. Place the lentils in a pot along with the water. Bring to a boil, lower the heat, and simmer partially covered until the lentils are just cooked through, 25 to 30 minutes. They should be tender but have the slightest bite. Drain the excess water.
Place the warm lentils in a large bowl and toss with half of the vinaigrette. Add the cauliflower, carrot, onion, tomatoes (if using), dried cherries, and herbs. Gently stir to combine, adding more vinaigrette if needed. Season with salt and pepper.
The salad can be held in the refrigerator for up to 3 days. Let come to room temperature before serving.