Cruciferous Roast With Walnut Seaweed Furikake And Lemon Herb Pesto

Ingredients

• 1 Small Head Cauliflower Cut Into Steaks Or Florets
• 2 Cups Brussels Sprouts Halved
• 1 Small Head Broccoli Cut Into Florets
• 3 Tablespoons Olive Oil
• Salt And Cracked Black Pepper To Taste
• 1 Cup Dried Green Lentils Rinsed
• 3 Cups Vegetable Broth
• 2 Cloves Garlic Minced
• 1 Cup Packed Basil Leaves
• 1 Cup Packed Parsley Leaves
• Zest And Juice Of1 lemon
• 1 Large Shallot Finely Chopped
• 1 Quarter Cup Extra Virgin Olive Oil For Pesto
• Half Cup Toasted Walnuts Plus2 tablespoons finely chopped for furikake
• 2 Tablespoons Toasted Sesame Seeds
• 1 Tablespoon Toasted Wakame Flakes Rehydrated And Chopped
• 1 Teaspoon Soy Free Tamari Or Coconut Aminos
• Red Pepper Flakes To Taste

Method

1. 1Preheat the oven to 450 degrees Fahrenheit and arrange the cauliflower Brussels and broccoli on a sheet pan. Toss with olive oil salt and pepper and roast until edges are deeply caramelized and some tips char about 30 minutes turning once.
2. 2While the vegetables roast combine lentils garlic and vegetable broth in a saucepan. Bring to a simmer then cook until lentils are tender and most liquid is absorbed about 20 to 25 minutes. Season and keep warm.
3. 3Make the lemon herb pesto by pulsing basil parsley shallot lemon zest lemon juice and extra virgin olive oil in a food processor until bright and slightly coarse. Season with salt and red pepper flakes.
4. 4Toast walnuts sesame seeds and wakame flakes lightly in a dry skillet then chop and mix with tamari to create a seaweed walnut furikake with umami crunch.
5. 5Plate the warm lentil pilaf then arrange the roasted crucifers over the top. Spoon lemon herb pesto across the vegetables and finish with a generous sprinkle of the walnut furikake.
6. 6Serve with lemon wedges and an extra drizzle of olive oil for guests to finish as they like.