Step 1
Preheat the oven to 425F. Toss the cauliflower with the olive oil and za’atar and place in a single layer on a rimmed baking sheet. Roast in the oven until the cauliflower is tender and browned on all sides, about 30 minutes. Toss the cauliflower halfway through cooking.

Step 2
Divide the lentils and quinoa between four bowls and set aside.

Step 3
In a small dry skillet toast the almonds until golden brown and fragrant, about 5 minutes. Shake the pan a few times while toasting. Remove from the heat and when cool enough to handle roughly chop.

Step 4
Prepare the sauce by whisking together all the ingredients until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed. If the sauce is too thick add a touch more water to thin.

Step 5
Divide the cauliflower between the prepped veggie bowls and drizzle with the sauce. Sprinkle with the toasted almonds and minced parsley and serve warm or at room temperature.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.