Roasted Cauliflower, Lentils and Salad Oh My!



Cauliflower Fans

Mildly adapted recipe


1 large head of cauliflower, very end of stem trimmed
1 tablespoon grape seed oil
2 teaspoons tamari soy sauce
2 teaspoons water
Small squirt of agave syrup
1 teaspoon finely grated ginger
2 teaspoons sesame seeds
2 teaspoons Sambal Olek 


1. Heat oven to 400 degrees F. Cut the cauliflower lengthwise, including the stalk, into 3/4-inch slices and place on a large baking sheet lined with parchment paper. It’s okay if the slices overlap a bit. Use a pastry brush to coat with grape seed oil.

2. Roast for 25 minutes, or until the tops are lightly browned in places and the stems are easily pierced with a fork.

3. Whisk together the remaining ingredients and pour over the cauliflower to serve.

Citrus Salad Dressing

1 tsp finely grated ginger
2 T tamari
2 T water
Small squirt of agave syrup
1 pinch salt

—Garnish salad with orange slices and pumpkin seeds

Lentil and Rice Stew 

2 c dried lentils
1 small sweet potato diced
2 stalks celery
3 T miso paste
1 small onion chopped
2 T no-salt seasoning or similar product
2 t ground cumin
2 cloves garlic chopped
2 t finely chopped fresh ginger 

—Add all ingredients to pressure cooker and cook on high for 8 minutes.  Let pressure come down naturally.  Stir in 1 1/2 cups of cooked rice.  



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