Cauliflower with Lentils and Butternut

Ingredients

1 small cauliflower, broken into florets

2 cups peeled and diced butternut squash

1 red onion, peeled and quartered

3 Tablespoons avocado oil

1 teaspoon ground cumin

1/2 cup low sodium vegetable broth

2 cups cooked, brown lentils, cooled

4 spring onions, thinly sliced

1 stick of celery, halved and sliced

A handful parsley or cilantro, finely chopped

1 oven roasted, caramelized bulb of garlic, squeezed out of the skin

Pink salt and pepper to taste

*Optional: 1 red pepper, peeled, diced

Putting it All Together

Set oven at 400 F or 200 C.

Spray a baking sheet with avocado oil spray.

In a bowl, massage the avocado oil, cumin, salt and pepper into the butternut squash, cauliflower florets and red onion.

Tip the veggies onto the baking pan, add the broth and roast until done, turning halfway through cooking time.

Once cooked, set aside to cool.

Add all the salad ingredients to a salad bowl or platter, pour over the dressing and gently toss all the ingredients together. Sprinkle with a little paprika and finely chopped parsley,

Sauce

4 Tablespoons olive oil

1 teaspoon coconut aminos

1 teaspoon sesame oil

1 Tablespoon fresh lemon juice

1 Tablespoon honey/maple

syrup

1/2 teaspoon chili garlic sauce or sambal oelek

In a bowl, whisk the ingredients and set aside.

*To change it up, the cauliflower can be replaced with 1 medium oven roasted eggplant.

Serves 4-6

Enjoy!

Light Meals, Sides, Dinner, LunchLere RobinsonSeptember 1, 2022olive oil, coconut aminos, sesame oil, lemon juice, honey, maple syrup, garlic sauce, sambal oelek, cauliflower, butternut, red onion, avocado oil, cumin, broth, lentils, spring onion, celery, cilantro, garlic, pink salt