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Roasted cauliflower with Lebanese lentils and kaniwa
SBS20Ingredients
75Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower (yellow, white cauliflower is also fine)
- 1 knob ghee (or coconut oil, melted)
- flaky sea salt
- 1/2 cup quinoa (or kaniwa)
- fine sea salt
- 1 cup green lentils
- 2 tsp. cumin seeds
- 1 cinnamon stick
- 1 tsp. fennel seeds
- 1/2 tsp. cracked black pepper (freshly)
- 3 onions (small, 350 g, sliced)
- 2 Tbsp. olive oil (cold-pressed)
- 1 Orange (organic)
- 2 Tbsp. orange juice (freshly squeezed)
- 1 1/2 Tbsp. lemon juice (freshly squeezed)
- 1/3 cup fresh mint leaves (chopped, plus more for garnish)
- 1/3 cup fresh parsley leaves (chopped)
- 1/2 tsp. fine sea salt
- 1 tsp. raw honey
- pink peppercorns (for garnish, optional)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium740mg31% |
Potassium1330mg38% |
Protein20g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate69g23% |
Dietary Fiber24g96% |
Sugars10g |
Vitamin A15% |
Vitamin C220% |
Calcium15% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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