Certified Reconditioned Standard


4 people

For the lentils

  • 2 cups water or stock
  • 1/2 cup beluga lentils
  • 1 sprig thyme
  • 2 cloves garlic
  • 1 tsp salt
  • 1 spash sherry vinegar

For the cauliflower

  • 1 head cauliflower
  • 4 tbsp olive oil
  • 1 tbsp za'atar
  • 1 tsp salt

Spring Onion Sauce

  • 6 whole spring onions
  • 2 tbsp olive oil
  • 1 whole serrano
  • 1/3 cup veganaise or mayo
  • 1 tsp salt to taste


  • 1/4 cup cilantro micro greens

Nutritional information

Calories: 256kcalCarbohydrates: 23gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1513mgPotassium: 460mgFiber: 9gSugar: 3gVitamin A: 181IUVitamin C: 72mgCalcium: 82mgIron: 4mg
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people

For the beluga lentils

  • Place all the ingredients in a pot and bring to a boil, turn down to a simmer and cover with a lid.  Cook the lentil for about 25-30 minutes until they are tender all the way through but not over cooked.   Set aside to cool.

For the spring onions

  • Get your wood oven or grill up to 450 degrees.  Cut the spring onions in half where the white begins to turn green.  In one pan add all the green tops of the green onion along with a serrano chili pepper.  Drizzle olive oil and salt.  Roast in the oven for 10-12 minutes until they are tender and start to brown.  
    Try not let them char too much if you want your sauce to be nice and green.  If you don't care about the color then char the tops.  For the bottoms cut in half lengthwise, place in a pan, drizzle with olive oil and salt.  Roast them in the wood oven for 15-20 minutes or until tender all the way through.  Take out and set aside.
    Combine the green roasted tops with the serrano, and veganaise or mayo or aioli in a vitamix.  Puree until smooth and adjust season with salt.  Set aside.

For the cauliflower

  • Take a head of cauliflower and slice in 1/2 inch pieces.  Drizzle olive oil, zaatar, and salt.  Place on a sheet pan and roast for 15-20 minutes until done.  Take out and set aside.

To finish

  • Simply heat up the lentils and finish with a little salt, pepper, sherry vinegar, and butter.  Place a few spoonfuls of the green onion sauce around the bowl.  Add a few spoonfuls of the lentils.  Then place the roasted cauliflower on top along with one half roasted spring onion.  Top with olive oil and micro cilantro.  Serve and enjoy!
    Cauliflower recipe with Za'atar and Spring onion

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