Grilled Cauliflower, Red Quinoa-Brown Rice, Roasted Tofu, Escarole, Shaved Parmesan, Lemon Tahini Dressing (for 1)


For this enticing vegetarian bowl,  we thickly slice a whole cauliflower cross-wise, lightly drizzle with olive oil and sprinkle with black pepper, paprika, and sea salt, and grill over a hot flame. The grilled cauliflower ‘steaks’ are served over nutritious Red Quinoa-Brown Rice Pilaf with Herb-Roasted Tofu, Lemon Tahini Dressing, Escarole Greens, and Shaved Parmesan.  #Livin’LargeOnVegetablePlanet

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