Roasted Cauliflower with Lentils + Tahini

Warm roasted cauliflower with lentils, herbs, almonds and maple-tahini dressing.

This original recipe was created by Jerran Boyer at Health Nut Chefs. Thanks Jerran!

Cauliflower Ingredients:

1 head cauliflower, chopped into bite-size pieces
1 tbsp extra virgin avocado or olive oil
1 generous pinch ground sumac (optional)
1 generous pinch ground cumin (optional)
1 head radicchio, chopped
1 handful fresh herbs, parsley and/or mint chopped
1 cup cooked lentils (such as black or french)
1/4 cup International Harvest Raw Almonds
1/4 cup International Harvest Pumpkin Seeds
Handful of pomegranate seeds (optional)

Tahini Dressing Ingredients:

2 tbsp tahini
1 tsp pure maple syrup
1 pinch crushed red pepper flakes
Salt & pepper to taste (try our International Harvest Himalayan Pink Salt)

Instructions:

1. Heat oven to 450°, line a large sheet pan with parchment paper

2. Toss cauliflower with avocado oil, sumac, cumin, and salt & pepper to taste; roast until tender, about 25 minutes

3. Meanwhile, prepare tahini sauce: in a small bowl whisk tahini, maple, crushed red pepper, and 2 to 3 tablespoons of water to thin to a drizzling consistency; season to taste with salt & pepper

4. To assemble: toss warm cauliflower with lentils and remaining ingredients of choice, then drizzle with a little more of the tahini sauce and serve warm

Recipe Notes:

Recipe serves 2 as a main course, or 4 as a side dish.