1 large head cauliflower, cut into florets
Kosher salt and freshly ground black pepper
2 tsp plus 1 Tbsp olive oil
4 slices bacon, thinly sliced
1 medium onion, small dice
4 medium carrots, small dice
5 medium stalks celery, small dice
4 large cloves garlic, minced
1 1/2 cups green lentils
3 1/2 cups chicken stock (vegetable stock or water would also work)
Soft goat cheese, at room temperature, for serving (optional)

1. Preheat oven to 425 degrees F. Toss cauliflower florets with 1 Tbsp olive oil, salt, and pepper and spread out on a baking sheet.
2. Roast cauliflower for 15 minutes until dark brown in spots, stirring halfway. Decrease oven temperature to 350 degrees F and roast for another 15 minutes to finish cooking through. Set aside.
3. In a medium pot over medium-high heat, heat the remaining 2 tsp olive oil. Add bacon and cook, stirring often, for about 5 minutes.
4. Add onion, carrots, and celery to the pot. Season with salt and pepper and cook until vegetables are tender, about 8-10 minutes, stirring occasionally.
5. Add garlic and cook for another 2 minutes.
6. Add lentils and stock to the pot, cover, and bring to a boil. Reduce heat to low and cook for about 30 minutes, or until lentils are cooked through. Adjust seasoning as necessary.
7. Spoon lentils into bowls and top with roasted cauliflower. Top with goat’s cheese, if desired.

Man-o-Meter*: 8/10
Man Comment: “There’s bacon in it.”

*A new tool in which my S.S. rates each dish based on its appeal to the general male audience. He is a Midwestern, salt-of-the-earth type, and is easy to please while, at the same time, provides polite feedback. Though not a chef or cook, but an eater of most everything (less mushrooms, calamari, raw onions, and offal), his opinions matter because, well, they do to me (awWwWwWw).