Slightly Modified Recipe from Minimalist Baker | Serves: 4 | Time: ~30 min.
1 head #cauliflower, cut into florets
1 1/2 tbsp curry powder
1/4 tsp saltCurry Dressing
4 1/2 tbsp green curry paste
2 tbsp tahini
2 tbsp lemon juice
1 tbsp agave syrup
S&P, to taste
Water to thinSalad
5-6 cups mixed greens
1 cup cooked #lentils, rinsed and drained
1 cup red or green #grapes, halved
Preheat oven to 400F. Line a baking sheet with parchment paper.
Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.
Prepare dressing by adding green curry paste, tahini, lemon juice, agave syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.
Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Garnish with cilantro.
What I ate and drank today
96 oz of water
2 cups of decaf
1 cup caffeinated
Spinach egg white wrap
Bowl of tomato soup
10,500+ steps (4.7+ miles)