INGREDIENTS
1
head cauliflower
2 tbsp
olive oil, divided
2 handfuls
arugula
juice of half a lemon
sea salt & pepper
1/2 cup
green lentils
1 cup
low sodium vegetable broth
1
sprig thyme
1
bay leaf
1/4 tsp
sea salt
1/4 tsp
ground black pepper
2 cups
loosely packed mint leaves
1/2 cup
pistachios
1/2 cup
extra virgin olive oil
1
large clove garlic
1/2 tsp
sea salt
1/4 tsp
black pepper