Roasted Cauliflower over Lentils -
• whole organic cauliflower head
• 3 TBSP avocado oil
• juice from ½ lemon
• sea salt and pepper to taste
• ⅓ cup lentils
• cilantro, chopped
• 2 TBSP pumpkin seeds
Preheat oven to 400 degrees.
Place whole cauliflower on a cutting board upside down and remove main stem without cutting into the cauliflower florets.
Rinse cauliflower and pat dry.
Mix avocado oil with lemon juice, sea salt and pepper.
Return the cauliflower to the cutting board, upside down, and pour ½ of the avocado oil mixture inside the cauliflower.
Turn the cauliflower right side up and pour the other ½ of the mixture on top of the cauliflower, coating the top.
Fill a pan or baking dish wish a small amount of water (just enough to cover the bottom) and place the cauliflower in the pan.
Bake in the oven for 35-40 minutes until easily pierced with a fork. Broil the cauliflower for the last 2-3 minutes.
Serve cauliflower over lentils and garnish with cilantro and pumpkin seeds.
Herb Tahini Sauce -
• 2 cloves garlic
• 1/4 cup tahini
• 1/4 cup + 2 TBSP apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup water
• 1/2 cup chives, chopped
• 1/2 cup parsley, chopped
• 1/2 cup cilantro, chopped
• black pepper and sea salt to taste
Pulse garlic, tahini, vinegar, olive oil, water, chives, parsley and cilantro in a food processor or blender until smooth. Season with salt and pepper.