INGREDIENTS :
1 small head cauliflower,
chopped into florets
1/4 cup favorite hummus (I love
the buffalo flavor for this)
1.5 tablespoons olive oil or
avocado oil
salt + pepper
tahini ranch
¼ cup tahini
¼ cup fresh lemon juice (from
about 1 lemon)
¼ cup filtered water
1 teaspoon grainy mustard
1 teaspoon garlic powder
½ teaspoon nutritional yeast
1 green onion, finely minced
1 sprig of fresh dill, minced
hot sauce, to taste
sea salt & ground black
pepper, to taste
kale salad
1 bunch lacinto kale, ribs
removed and chopped
1 avocado, sliced
1/2 red onion, thinly sliced
fresh dill, for sprinkling
4 eggs, soft boiled (optional)
meanderings
INSCRIPTION :
Preheat the oven to 425 degrees
fahrenheit. Line a baking sheet with a nonstick mat or parchment paper.
Whisk together oil, hummus,
salt, and pepper in a large bowl. Toss cauliflower to coat. Spread evenly on
baking sheet and bake for 15 minutes. Toss the cauliflower and bake for an
additional 15 minutes, until crispy.
While the cauliflower are
cooking, whisk together all of the dressing ingredients until combined. Season
with salt and pepper, to taste.
If the dressing seems too
thick, whisk in ~1 teaspoon water until it reaches desired consistency.
Heap bowls with thinly sliced
kale. Massage with ~1 teaspoon olive oil and salt, if desired. Top with roasted
caulilflower, avocado, red onion, and fresh dill. Drizzle with dressing and top
with soft boiled eggs, if using.