Bowl

• Preheat oven to 400°
• Cut cauliflower into florets and toss with 2 tablespoon olive oil
• Arrange on parchment lined baking sheet
• Bake for 20-25 minutes until lightly browned 
• Finish with salt and pepper and a squeeze of lemon
• Add 4 cups of water and lentils to a medium saucepan and bring to a boil
• Cover with lid and simmer for 20 minutes until lentils are tender (not mushy)
• Drain any excess water if needed
• Wash kale thoroughly and chop into thin ribbons
• Add lentils, cauliflower and kale to a bowl and toss with Tahini Lime Vinaigrette

Tahini Lime Vinaigrette

• Add lime juice, coconut aminos, grated garlic, tahini and honey to a bowl and whisk to combine
• Slowly add in ice water until desired consistency is reached
• Garnish bowl with pumpkin seeds and fresh herbs