Ingredients: 

• 1 head cauliflower, cut into florets
• 1 cup cooked red lentils
• 1 large onion, sliced
• 2 garlic cloves, minced
• 2 tbsp (IheAzu) spice blend
• 2 tbsp olive oil
• Salt to taste
• 1 cup baby spinach
• Lemon wedges for serving

Instructions:

1. Roast Cauliflower: Preheat oven to 200°C (400°F). Toss cauliflower with 1 tbsp olive oil, half of the (IheAzu) blend, and a pinch of salt. Roast for 20 minutes until tender.
2. Sauté Onion: Meanwhile, heat remaining oil in a skillet; add onion and garlic until soft.
3. Combine: Add cooked lentils and remaining (IheAzu) blend to the skillet, stirring to warm through.
4. Assemble: In a bowl, combine roasted cauliflower, lentil mixture, and fresh baby spinach.
5. Serve: Squeeze lemon juice over the bowl and enjoy.