vegetarian | gluten free | egg free | soy free

30 minutes or less

What You’ll Need:

1 head cauliflower, broken into florets

1 (5-7oz) jar pesto*

parchment paper or a silicone mat

1/2 c lentils
1/2 c quinoa

sea salt to taste

Optional, for serving:
parmesan cheese, shredded

Preheat oven to 425*

Toss cauliflower in pesto (reserve a Tablespoon or two for drizzling later!). Spread evenly onto lined roasting pan & pop into the oven for 30 minutes,

While cauliflower roasts, combine lentils & quinoa with 1 1/4 c lightly salted water on the stove top or in a rice cooker. If using stovetop, bring to a boil, and simmer until water is absorbed. (About 15 minutes)

Top prepared cauliflower & lentils/quinoa with parmesan cheese. Drizzle with any remaining pesto. Share with a friend!

Serves 2.

*If allergens are a concern, check ingredient label to ensure the variety you choose is free of soy and egg ingredients.