Warm Cauliflower & Napa Salad w/ Currant Anchovy Vinaigrette

 Ingredients:

1 Head Uncooked Cauliflower - cut in small florets
Olive Oil Cooking Spray
1/2 tsp Black Pepper
2 C Napa Cabbage - Separate Stems from leaves.  Coarse chop stems.  Reserve leaves.
2 C Romain Lettuce - Torn in bite size pieces.
1/2 C Cooked Lentils
1/2 C Fresh Tarragon Leaves
3 Oz Reduced Fat Feta or Goat Cheese Crumbles
2 Tbsp Pumpkin or Sunflower Seeds - Lightly Toasted

Vinaigrette:
1 Tbsp Anchovy Paste
3 Tbsp Olive Oil
3 Tbsp Water
1 Shallot - Minced
2 Tbsp Balsamic Vinegar
2 tsp Brown Mustard
1/2 tsp Honey
2 Tbsp Golden Raisins
1 Lemon cut in half

Directions:
Serves 3

Spray and toss cauliflower with oil spray and arrange on foil lined sheet.  Bake on 375 for 20 minutes or until lightly browned.  Sprinkle chopped Napa stems over top and bake for another 5 minutes.

Place lettuce and remaining napa leaves in a large bowl.

Combine Vinaigrette ingredients, using the juice from 1/2 the lemon.  Whisk to emulsify.  

Drain lentils and place in a bowl.  Add 2 Tbsp Vinaigrette to lentils and set aside.

Combine Cauliflower, Napa Stems, Lentils, Tarragon Leaves to bowl and toss gently with dressing.  Squeeze the remaining 1/2 lemon over the top.  Sprinkle Cheese crumbles and pumpkin or sunflower seeds over the top and serve warm.

Note:  This recipe came from FOOD52 - Mighty Salads - 60 Ways to Turn Salad into Dinner

Weight Watchers Blue Plan = 10 Points on the Blue Plan. 
Great Dinner Salad!