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the missing pillar in self-development

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šŸ“² TRY OUR APP: pickuplimes.com/app (or search "Pick Up Limes" on the app store) šŸ‘€Ā Find this ā€œSmoky Roasted Cauliflower with Creamy Red Pepper Sauceā€ recipe in our app to scale the amounts, get step-by-step photo instructions, and find detailed nutrition info. Or find it below: INGREDIENTS ~ For 4 servings ~ Roasted cauliflower 1Ā medium head cauliflower, cut into bite-size florets† 1 TbspĀ vegetable oil 1 tspĀ smoked paprika powder ½ tspĀ ground cumin ½ tspĀ ground turmeric ½ tspĀ salt Roasted bell pepper cream 3Ā jarred roasted red peppers 1ā…” cupsĀ cooked cannellini beans ½ lemon, juiced 3 TbspĀ fresh dill 2 TbspĀ tahini 1 TbspĀ (5g)Ā nutritional yeast flakes 1 tspĀ (5ml)Ā agave syrup ½ tspĀ garlic powder ½ tspĀ onion powder ½ tspĀ salt Seasoned lentils 1 TbspĀ vegetable oil 1Ā medium shallot, finely chopped 1½ cups cooked brown lentils 2 TbspĀ raw pumpkin seeds ½ tspĀ dried oregano ¼ tspĀ salt 1 pinchĀ ground black pepper Serve with 4Ā pita breads, toasted † For us, 1 cauliflower head weighed 760 g. DIRECTIONS 1. Line aĀ baking trayĀ and preheat the oven to 400°F (200°C)*. 2. Add the roasted cauliflower ingredients to the baking tray and combine well. 3. Bake for 25 - 30 minutes, or until golden. 4. Meanwhile, add all the roasted bell pepper cream ingredients to aĀ food processor. 5. Blend until smooth. Set aside. 6. Add the oil to aĀ large panĀ over medium heat. When hot, add the shallot and cook for 3 - 5 minutes, until lightly golden. 7. Add the remaining seasoned lentil ingredients. Cook for 5 - 8 minutes. Set aside. 8. To assemble the dish, spread a generous layer of the creamy base onto a plate, then top it with the smoky cauliflower and seasoned lentils. Serve with toasted pita on the side for scooping. Enjoy! šŸ‘©šŸ»ā€šŸ³ SUBSCRIBE: for more deliciousness @PickUpLimes

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