Ingredients:
- 12 oz. small cauliflower florets
- 1 tbsp. extra-virgin olive oil
- salt
- BBQ Chickpea “Nuts” (recipe)
- 2 ripe avocados
- 2 tbsp. lemon juice
- 4 flat-breads or pocket-less pitas, toasted
- 2 tbsp. roasted salted pepitas
- Hot sauce, for serving
Directions:
- In pressure-cooker pot on medium, cook shallots and ginger in oil 5 minutes or until shallots are golden, stirring. Add coriander and cardamom; cook 1 minute, stirring. Add squash, lentils, broth and 1/4 teaspoon salt.
- Cover, lock and bring up to pressure on high. Reduce heat to medium-low. Cook 12 minutes. Release pressure by using quick-release function.
- Stir in spinach, vinegar and 1/2 teaspoon each of salt and pepper.
