Step 1

Turn the oven to broil and place the oven rack on the top. Add the poblanos, yellow onion & jalapeño to a baking sheet. Drizzle with the oil and rub it into the veggies. Place in the oven to char. Once browned, flip the poblanos and brown the other side. Remove from the oven and place the poblanos in a bowl. Cover with a kitchen towel to steam for 10 minutes.

Step 2

Lower the oven temperature to 425 degrees and line a baking sheet with parchment paper. Add the cauliflower, oil & dry seasonings to the baking sheet. Toss to coat and set aside.

Step 3

Remove the kitchen towel from the peppers, and when cool enough to handle, peel the skins off (see notes) and remove the stems & seeds. Add the poblanos, jalapeño, onion, oil from the baking sheet, cilantro, garlic, cumin, salt & pepper to a food processor. Blend until mostly smooth.

Step 4

Place the cauliflower in the oven for 20 minutes. Add the agave, toss and place back in the oven for 5-10 minutes - keep an eye on it so the agave doesn't burn.

Step 5

While the cauliflower is roasting, add the poblano puree, broth and 1/2 of the cream to a skillet. Bring to a boil, add the lentils, stir, cover and lower the heat. Simmer for 15-20 minutes, stirring every couple minutes. You want the lentils to be tender, but not mushy.

Step 6

When the lentils are done add the rest of the cream to the sauce and the lime juice. Stir to combine, taste and add salt if needed. To serve, add rice to each plate, top with the lentils/sauce, cauliflower and more cilantro.