raw cauliflower florets (800g cooked)
cold-pressed olive oil
ground cayenne or more to taste
puy lentils (500g cooked weight)
red onion, finely sliced
Creamy Tahini Dressing
water to thin, or more if needed
Preheat your oven to 180°C.
Cut the cauliflower into smaller florets, coat with the cumin, ginger, cinnamon and cayenne spices (no oil) and roast in the oven for about 20-25 minutes until the cauliflower is golden brown. Remove and set aside.
Meanwhile cook the lentils with a little salt until they are cooked but have a firm texture and allow to cool.
Dry roast the almonds for about 8-10 minutes, shaking occasionally.
Prepare the dressing.
Mix the dressing gently with the cooled lentils.
Slice the red onion.
Remove the almonds from the oven and coarsely chop.
Divide the items between the four bowls.
Serve with the sprouts and dressing on the side.
Per 404g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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