Feelgood Lentil Bowl with Cauliflower Nuggets, Herb Sauce and Nut Topping

Ingredients

• 1 small cauliflower (ca. 800 g)
• iodized salt (with fluoride)
• 90 g chickpea flour
• 180 ml unsweetened soy drink (soy milk)
• 60 g whole grain breadcrumbs
• 2 tbsp nutritional yeast (12 g)
• 0.5 tsp garlic powder
• 1 tsp hot paprika powder
• Pepper
• 4 Spring Onions
• 4 tomatoes
• 4 tbsp mixed nut kernels (60 g; e.g., hazelnuts, walnuts, cashews)
• 200 g peas (fresh split or frozen)
• 0.5 bunch chives (10 g)
• 0.5 bunch Parsley (10 g)
• 4 sprigs Mint
• 2 small garlic cloves
• 400 g unsweetened soy yogurt
• 1 splash Lemon juice
• 2 packs reis-fit Feelgood (lentils with rice & vegetables)

Instructions

1. 1.

   Clean, wash and cut the cauliflower into florets. Boil in salted water for 3–5 minutes until al dente. Drain, shock in cold water and let dry. Meanwhile whisk flour with soy drink to a smooth batter. In a shallow dish mix breadcrumbs with nutritional yeast, spices, pepper and salt.

2. 2.

   Dip cauliflower florets in the batter then coat with breadcrumb mixture. Place on parchment-lined tray and bake at 200 °C (180 °C fan) for about 25 minutes until golden brown.

3. 3.

   Meanwhile trim spring onions into thin diagonal rings. Dice tomatoes after removing stems. Toast nuts in a hot dry pan for 3 minutes, cool and roughly chop. Boil peas in salted water for 5 minutes, shock and drain.

4. 4.

   For the sauce wash herbs, shake dry and finely chop; peel garlic and press or mince. Mix all into soy yogurt, season with lemon juice, salt and pepper.