Step 1

Cook the lentils and roast the cauliflower: Position a rack in the middle of the oven and preheat to 400 degrees.

Step 2

Bring a medium pot of salted water to a boil over high heat. Add the lentils and garlic, reduce the heat so the water is at a simmer, and cook until just tender, 18 to 20 minutes. Drain (you can either discard the garlic or stir it a little, so it melts into the lentils).

Step 3

Meanwhile, on a large, rimmed baking sheet, toss the cauliflower with the oil and caraway seeds. Season lightly with salt and pepper and toss again until combined. Roast for 18 to 20 minutes, or until the florets are golden and just tender.

Step 4

Make the dressing: In a medium bowl, whisk together the mayonnaise, ketchup, lemon juice, scallions, pickle, garlic, paprika, salt and a big pinch of pepper until combined.

Step 5

Assemble the salad: In a large bowl, toss together the lentils, cauliflower, sauerkraut and dressing until combined. Add the spinach or arugula (see NOTES,) and gently toss again to coat.

Step 6

Divide among bowls, top with the scallions and serve, with a pickle and rye bread on the side, if you like.