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Export 15 ingredients for grocery delivery
Step 1
Heat oven to 450 F degrees. On a sheet pan drizzle a couple of teaspoons of avocado oil over radishes and cauliflower. Sprinkle with salt and pepper. Roast in the oven for 15 minutes.
Step 2
Slice shallot in strips, put in a sauté pan with 2 tablespoons of avocado oil, saute 5-8 minutes on medium heat until soft and lightly caramelized. Mix in fresh ginger and salt sautéing for another 30 seconds. Push mixture over to one side of the pan, add a tablespoon of avocado oil, when it just begins to shimmer add coriander, cumin and mustard seeds. Stir constantly for about 3 minutes until they start to brown just a bit. Remove from heat.
Step 3
Mix seeds and shallots with black pepper, cayenne and tamarind paste. Set aside.
Step 4
In your serving bowl, toss together spinach and cilantro with a teaspoon of avocado oil, a few shakes of salt and pepper and a squeeze of about half of a lime.
Step 5
Spoon the caramelized shallot dressing on top of the greens. It is ok if it is still slightly warm wilting the spinach a bit. I find it best just a touch warmer then room temperature. Layer on lentils, roasted cauliflower and radishes, top with toasted pistachios.
Step 6
Serve immediately.