Roasted Cauliflower Lentil Bowl with Lemon Herb Vinaigrette

CP Phase Lunch Yellow food vegan vegetarian pescatarian halal kosher keto dairy-free gluten-free nut-free egg-free shellfish-free fish-free soy-free pork-free nightshade-free low-histamine

Cauliflower adds fiber and volume. Lentils provide plant protein. Lemon and herbs jazz up and refresh.

🥦 Ingredients

  • ●½ cup cooked lentils
  • ●2 cups cauliflower florets
  • ●Juice of
  • ●½ lemon
  • ●1 tbsp chopped parsley
  • ●1 tbsp olive oil
  • ●½ tsp salt

👩‍🍳 How to Make It

1
Roast cauliflower: Toss with olive oil and salt. Roast at 425°F for 25 minutes. Make vinaigrette: Mix lemon juice, parsley, olive oil, and salt. Serve: Layer bowl and drizzle vinaigrette.

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