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📲 TRY OUR APP: pickuplimes.com/app (or search "Pick Up Limes" on the app store) 👀 Find this “Smoky Roasted Cauliflower with Creamy Red Pepper Sauce” recipe in our app to scale the amounts, get step-by-step photo instructions, and find detailed nutrition info. Or find it below: INGREDIENTS ~ For 4 servings ~ Roasted cauliflower 1 medium head cauliflower, cut into bite-size florets† 1 Tbsp vegetable oil 1 tsp smoked paprika powder ½ tsp ground cumin ½ tsp ground turmeric ½ tsp salt Roasted bell pepper cream 3 jarred roasted red peppers 1⅔ cups cooked cannellini beans ½ lemon, juiced 3 Tbsp fresh dill 2 Tbsp tahini 1 Tbsp (5g) nutritional yeast flakes 1 tsp (5ml) agave syrup ½ tsp garlic powder ½ tsp onion powder ½ tsp salt Seasoned lentils 1 Tbsp vegetable oil 1 medium shallot, finely chopped 1½ cups cooked brown lentils 2 Tbsp raw pumpkin seeds ½ tsp dried oregano ¼ tsp salt 1 pinch ground black pepper Serve with 4 pita breads, toasted † For us, 1 cauliflower head weighed 760 g. DIRECTIONS 1. Line a baking tray and preheat the oven to 400°F (200°C)*. 2. Add the roasted cauliflower ingredients to the baking tray and combine well. 3. Bake for 25 - 30 minutes, or until golden. 4. Meanwhile, add all the roasted bell pepper cream ingredients to a food processor. 5. Blend until smooth. Set aside. 6. Add the oil to a large pan over medium heat. When hot, add the shallot and cook for 3 - 5 minutes, until lightly golden. 7. Add the remaining seasoned lentil ingredients. Cook for 5 - 8 minutes. Set aside. 8. To assemble the dish, spread a generous layer of the creamy base onto a plate, then top it with the smoky cauliflower and seasoned lentils. Serve with toasted pita on the side for scooping. Enjoy! 👩🏻‍🍳 SUBSCRIBE: for more deliciousness @PickUpLimes