Lemon Cauliflower Bake

Don't you love when you can eat a big meal, feel full, but not feel gross. I hate it when I eat something super heavy and feel lethargic the rest of the night. It is the worst. But I assure you, that will not happen with this meal. It has the protein, carbs, and fat you need to feel full. The vegetables to nourish your body and fill your stomach making you satiated.

I don't have much to say. I am currently trying to keep the mouse away from my 19 month old and keep him from unplugging the computer while my older son watches a movie he earned by being super good today.

This is a dish we all love. I keep the onions out of the tomato cucumber salad because my husband hates them. Raw onions are the one food he absolutely will not eat, but I love them, so I put them separate so I can still eat them. Yay. So if you want to put them in with the tomatoes and cucumbers, that is how I prefer it.

My favorite thing about this is the zingy zest from the lemons. They cook so long that you can eat them with the cauliflower. Rind and all. It is such an awesome pucker-zing. I love it.

Ingredients

1 Head Cauliflower, cut into florets

1-2 Lemons, washed and sliced

Turmeric, garlic powder, coriander, paprika, salt, and pepper to taste

1.5 c Quinoa

3 c Water

1 can or (1 c dry) Garbanzo Beans

3 Roma Tomatoes, diced

1 Cucumber, diced

Basil, Oregano, Dill

Balsamic Vinegar, to taste

Olive Oil, to taste

1 small Red Onion, sliced thinly

1/4 c Tahini

Balsamic Vinegar, Water, and Maple Syrup to taste

Directions

1. If you are using dry beans. Get them in the pressure cooker with 3 c water and pressure cook for 27 minutes. Regular pressure release.

2. Combine quinoa and water in small saucepan and bring to a boil. Reduce heat to simmer and simmer covered until soft. Remove from heat.

3. Preheat oven to 400 degrees F. Wash and chop cauliflower and lemons. Toss cauliflower and lemons with a bit of oil, turmeric, garlic powder, coriander, paprika, salt, and pepper. Roast for 30-40 minutes until soft and pierced with a fork.

4. Meanwhile, dice tomatoes and cucumber. Toss with oil, vinegar, basil, oregano, and dill. Set aside. Slice onion and set aside.

5. Make tahini sauce by combining tahini, balsamic vinegar, water, and maple syrup to taste.

6. Once everything is done. Combine into a bowl and cover in tahini sauce.

7. ENJOY.