Veggie Bowl With Miso Tahini

• 1 cup brown rice
• 2 14 cups water
• 2 cups cooked lentils
• 1 medium head cauliflower, cut into large florets
• 1 tablespoon olive oil
• 14 teaspoon salt
• 1 dash fresh black pepper
• 14 cup white miso
• 14 cup tahini
• 1 garlic clove
• 12 cup water
• 1 dash fresh herb (to garnish, dill, cilantro and parsley are all good choices.) (optional)

1. Add the water to the rice and prepare according to package directions.
2. Cook the lentils if you dont already have prepared ones (1 cup dry is about 2 cups cooked.)
3. Preheat the oven to 425 F and chop the cauliflower into large florets.
4. Its easy to do this by chopping it in half lengthwise, pulling of the leafy base and then pulling off the florets with your hands.
5. Line a large rimmed baking sheet with parchment paper and spray with non stick cooking spray.
6. Toss the cauliflower on the with the olive oil, salt and pepper.
7. Roast for about 20 minutes, flipping once, until aromatic nicely toasted.
8. In the meantime, place all dressing ingredients in a small blender.
9. A Magic Bullet works great here.
10. Start with 1/2 cup water, and then add another 1/4 to thin, if you like.
11. Assemble the bowl:.
12. Divide rice into big bowls.
13. Top with lentils, cauliflower and plenty of sauce.
14. Garnish with herbs and serve!

brown rice, water, head cauliflower, olive oil, salt, fresh black pepper, white miso, tahini, garlic, water, fresh herb

Taken from www.food.com/recipe/veggie-bowl-with-miso-tahini-512022 (may not work)