Ingredients

The following ingredients have 4 Servings
  • 1 medium head of cauliflower (chopped)
  • 1 medium shallot (quartered)
  • 3 - 4 garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 cup red lentils
  • 2 cups vegetable broth
  • 2 1/2 cups unsweetened almond milk (divided)
  • Garnishes: fresh herbs (cracked pepper, lime, olive oil, etc.)

Instruction

  • Preheat the oven to 425ºF.
  • Add the cauliflower, shallots and garlic to a large mixing bowl. Drizzle with olive oil and spices and toss to combine. Transfer veggies to a baking sheet and roast for 30 minutes, flipping halfway through.
  • Once roasted, transfer veggies to a saucepan. Add lentils, broth, and 2 cups of milk, and stir to combine. Bring the mixture to a boil, then cover and reduce to simmer for 20 minutes.
  • Remove from heat and blend until smooth. Stir in remaining milk.
  • Serve immediately and top with desired garnishes.