Empty My Fridge
the missing pillar in self-development
Ingredients
- Cauliflower1 head
- Vegetable oil2 tbsp
- Smoked paprika powder1 tsp
- Cumin · ground½ tsp
- Turmeric · ground½ tsp
- Salt1 ¼ tsp
- Bell pepper · roasted3
- Cannellini bean · cooked1 ⅔ cups
- Lemon · juiced½
- Dill3 tbsp
- Tahini2 tbsp
- Nutritional yeast · flakes1 tbsp
- Agave nectar1 tsp
- Garlic powder½ tsp
- Onion powder½ tsp
- Shallot · finely chopped1
- Lentil · cooked1 ½ cups
- Pumpkin seed2 tbsp
- Oregano · dried½ tsp
- Black pepper · ground1 pinch
Instructions
- Line a baking tray and preheat the oven to 200°C (400°F).
- Toss the cauliflower florets with the vegetable oil, smoked paprika, cumin, turmeric and salt on the tray.
- Bake for 25 to 30 minutes, until golden.
- Meanwhile, blend the roasted bell pepper cream ingredients in a food processor until smooth, then set aside.
- Heat the oil in a large pan over medium heat. Add the shallot and cook for 3 to 5 minutes until lightly golden.
- Add the remaining seasoned lentil ingredients and cook for 5 to 8 minutes. Set aside.
- Spread a generous layer of the pepper cream on a plate, top with the cauliflower and lentils, and serve with toasted pita.
Summarized from Pick Up Limes's video. Watch it for the details.
More recipes with
LemonBell pepperShallotCauliflowerLentilTahiniPumpkin seedCannellini bean
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