Ingredients: 

• 1 head cauliflower, cut into florets
• 2 cups kale, roughly chopped
• 1 red bell pepper, sliced
• 2 tbsp (Sutu Okpoo) spice blend
• 2 tbsp olive oil
• 1/2 cup vegetable broth
• Salt, to taste
• Optional: A dash of smoky mix
• Lemon wedges and fresh parsley for garnish

Instructions:

1. Roast Cauliflower: Preheat oven to 200°C (400°F). Toss cauliflower with olive oil, half the spice blend, salt, and optional smoky mix. Roast on a baking sheet for 20–25 minutes until tender.
2. Sauté Kale & Pepper: In a skillet, heat remaining olive oil; add kale and red bell pepper. Sauté briefly until slightly wilted.
3. Assemble Bowl: In a bowl, combine roasted cauliflower, sautéed kale and pepper, and drizzle with vegetable broth.
4. Finish: Squeeze lemon over the bowl, garnish with parsley, and serve warm.