INGREDIENTS
1 small head
florets from of cauliflower
1 serving
olive oil
2 cups
arugula
1/2 cup
lemon-herb green lentils
1 serving
lemon wedges
1/2 cup
tahini sauce
1/4 cup
pickled onions
1/4 cup
pine nuts
4
apricots
1/4 cup
olives
1 serving
microgreens
1 serving
sea salt and pepper