Cauliflower and Cheese

Ingredients:

1 medium cauliflower, cut into bite sized pieces
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon salt
2 tablespoons vegan butter
3 tablespoons flour
2 cups milk
2 tablespoons nutritional yeast
4 tablespoons tahini
salt and black pepper, to taste
3 kale leaves, stemmed and chopped
vegan cheddar, shredded
1/4 cup breadcrumbs
2 tablespoons parsley, chopped

Roast the cauliflower with the spices and set aside.

In a saucepan, melt the butter and add the flour. Stir until well incorporated and slowly add milk until desired consistency is reached. Add the nutritional yeast and tahini and season with salt and pepper.

Toss the kale with the cauliflower and add the sauce. Cover and bake at 400 for 15 minutes. Sprinkle with cheese and breadcrumbs and bake uncovered for an additional 5 minutes. Garnish with parsley.

Asparagus Nicoise Salad

Ingredients:

1 shallot, finely minced
1 tablespoon capers, minced
1/2 teaspoon mustard seed, crushed
2 tablespoons white wine vinegar
3 tablespoons olive oil
salt and back pepper, to taste

1/2 cup puy lentils
grapeseed oil
10 new potatoes, quartered
20 green beans, stemmed
asparagus, trimmed
arugula or boston lettuce
1/4 cup olives, cut in half lengthwise
4 radishes, cut into wedges
1 tablespoon chives, chopped

Combine dressing ingredients (preferable in the blender) and set aside.

Cook the puy lentils and set aside.

Toss the potatoes with oil, salt, and pepper. Roast in the oven until golden. Toss with a spoonful of the dressing.

Toss green beans and asparagus separately in oil, salt, and pepper and roast until tender crisp and lightly charred. Set aside.

Arrange leafy greens on a plate and top with the asparagus spears. Arrange potatoes, green beans, lentils, olives, and radishes on top. Sprinkle with the chives and remaining dressing.