Roasted Cauliflower with Gribiche and Crispy Lentils

A Classic Sauce Alongside Roasted Cauliflower

Gribiche is a cold French sauce made with hard-boiled egg, mustard, vinegar, capers, and herbs. It has something in common with mayonnaise, but its texture stays coarser: mashed egg yolks bind the oil, while pieces of egg white and capers add bite. Here, gribiche takes center stage alongside cauliflower, which becomes sweeter and more savory as it roasts. The acidity in the sauce cuts through that roasted flavor; the lentils add an earthy, filling element.

Cut the cauliflower into wedges that stay attached at the stem. This lets the florets and the core cook at the same time, while the outer pieces take on color. A hot oven and plenty of space on the baking sheet help: if the wedges overlap, they’ll steam rather than roast. Small cauliflowers are often ready faster than large ones, so keep an eye on the color and test the stem with a knife. It should be tender but not falling apart.

Canned or jarred lentils are handy for this recipe. Rinse and dry them carefully; excess moisture makes it hard to get crisp edges. They won’t get as hard in the oven as deep-fried lentils, but they do develop a firm, roasted exterior. Brown or green lentils hold their shape best. You can also use lentils you’ve cooked yourself, as long as they’re tender without turning mushy and are well drained. Let them cool for a little while after roasting: they’ll usually feel firmer then.

Use mild olive oil or a neutral oil for the sauce. Extra-virgin olive oil can overpower the flavor of the capers and herbs. Dijon mustard and white wine vinegar make a sharp, fresh base; apple cider vinegar can be used instead, but tastes a little fruitier. Parsley and chives keep the sauce bright. If you have fresh tarragon, a small amount works well, but the sauce is complete without its herbal anise note.

Serve the sauce at room temperature or chilled, alongside the cauliflower, hot from the oven. The temperature contrast brings the dish to life. As part of a meal, you can serve it with bread or boiled potatoes; for lunch, the cauliflower and lentils make a satisfying meal on their own. Store leftover cauliflower and lentils covered in the refrigerator and eat within two days. Reheat them in the oven, so they become less soft than they would in the microwave. Store the sauce separately in the refrigerator and stir briefly before serving.