INSTRUCTIONS: 

Preheat the oven to 425 F. Rinse the lentils in a fine mesh strainer under cold running water. Transfer to a medium saucepan and add enough water to cover by 1inch. Bring to a rolling boil over medium high-heat, turn the heat to low, and simmer, uncovered, until tender but not mushy, 30- 60 mins. The cooking time will vary depending on how old the lentils are, so check them every 5mins after the first 30mins. Drain lentils through a mesh strainer and set on a clean kitchen towel to absorb any remaining liquid. 

While the lentils are cooking are cooking, roast the cauliflower/Caulilini and paneer. Break the cauliflower into bite size florets and transfer to a roasting pan. Add the paneer. Season with salt and pepper and drizzle with olive oil, mixing to coat evenly.

Roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a fork or knife, 20- 25 minutes. Transfer to a large bowl and gently stir in the drained lentils and scallions. Taste and adjust seasoning, if necessary.

Drizzle with the dressing and serve warm or at a room temperature.

Bonus: Meal prep or store the leftover salad in an airtight container in the refrigerator up to 4 days.