This is one of those recipes that I wished photographed better. It was so delicious and has so many wonderful things going for it. I wish it also had beautiful photos going for it because some recipes taste so good, they deserve to go viral. Alas, the photos aren't super gorgeous, but don't let that disuade you from this amazing recipe. Yes, it's meatless, but it's full of protein and flavors that won't leave you minding. Go ahead and try this great vegetarian dish tonight. You can even easily make it vegan by substituting out the mayo! 

Ingredients: 

1 large head cauliflower, chopped into 1/2 to 1/4 inch pieces
1 large onion, diced
2 garlic cloves, minced
2 tabespoons tomato paste
1/2 tsp ground cummin
1/4 tsp chili powder
3/4 cup red lentils
2 cups chicken stock
3 tablespoons olive oil
1/3 cup mayonaise
juice of 1/2 a lime
1 tablespoon southwest chipotle seasoning
tortillas
1 bunch cilantro 
salt and pepper

Directions: 
Toss your cauliflower in 2 tablespoons of olive oil, salt, and pepper. Roast in even layer on baking sheet at 425 for 25-30 minutes, stirring 1/2 way through. In a medium sized warm 1 tablespoon olive oil over medium heat. Saute your onion and garlic with salt until onions have softened. Add your tomato paste, cumin, and chili powder and saute for 1 more minute. Add your lentils and broth. Simmer uncovered for 15-20 minutes until lentils are cooked through. In a small bowl whisk together your mayo, lime juice, chipotle seasoning, and some salt and pepper. Warm your tortillas and layer your lentils, cauliflower, and chipotle sauce on top, garnish with cilantro. 

My friend loves to double the beans in this recipe and eat the beans as left overs throughout the week. This was a delicious dinner menu for those nights when you forget to thaw a protein or are looking for something for meatless Monday. We hope you enjoy it! 

We have been eating a lot of meatless meals here recently. I know I sound like a broken record, but finding hearty recipes that fill you up on vegetables and grains just makes me happy. It also seems to make my wallet happy too. This curried cauliflower rice is so creamy and is the perfect warming dish for a cold winters night. 

Ingredients: 

2 tablespoons olive oil 
1 head cauliflower, chopped into bite sized pieces 
1 medium onion, diced
2 cups white rice
4 tsp curry powder 
Lavender Salt & Pepper

Directions: 
In a Le Creuset type dutch oven, warm 1 tablespoon oil. Cook your cauliflower with salt and pepper until it begins to brown.  Add an additional tablespoon of oil to your pot and cook your onions with salt and pepper until softened and translucent. Add your curry powder, rice, and chickpeas. Stir until combined, then add your broth and bring the pot to a boil. Add your cauliflower back into the pot, but do not stir it, let it sit on the top of the rice. Put the lid on the pot and bake for 15 minutes at 400 degrees. 

This dish is creamy, healthy, low in fat, oh so good for you, and delicious too. 
Enjoy!