Ingredients

3 tomatoes, cored and chopped (3 cups)

2 cloves garlic, thinly sliced (1 tablespoon)

2 tablespoons capers, drained

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

1 small head cauliflower (2 pounds), trimmed and cut through the core into 1-inch planks

1 1/2 cups

2 ounces Parmigiano-Reggiano, grated (3/4 cup)

1 bunch arugula, trimmed

1 tablespoon red-wine vinegar

Chopped toasted almonds, for serving

Preparation

Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.

Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.