Casablanca Bowl from WHOLE: Bowl Food for Balance by Melissa Delport
The cauliflower is the hero of this dish, even though its preparation is simply having been rubbed with some spices and cooked whole. For many vegetables, if you cook them whole they retain their f...
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Ingredients
- salt
- pepper
- 4 cups vegetable stock
- 1½ cups brown lentils
- 4 tomatoes, chopped
- 1 clove garlic, minced
- 1 large onion, chopped
- 1 head cauliflower
- coconut oil
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon turmeric
- ½ teaspoon ground coriander
- 1 teaspoon ground ginger
- ¾ teaspoon black pepper
- 1 large handful fresh coriander, roughly chopped
- 1 teaspoon ground cumin
- 5 medjool dates, pitted and chopped
- 40 grams raw almonds, chopped
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