Cauliflower Squash and Lentils

Instructions

Pre-Preparation

Recipe Source: Real School Food Challenge

Cauliflower yields 62%
Spaghetti squash yields 68.8%

1. Preheat oven to 350 degrees F.
2. Rinse and thinly slice mint.

Preparation

Spaghetti squash:
1. Cut squash in half and scoop out seeds.
2. Place cut side down on a sheet tray lined with parchment paper.
3. Roast at 350 degrees for 20-25 minutes.
4. When cool, use a fork to string the meat of the squash away from the rind so it looks like spaghetti. Discard rind.

Cauliflower:
1. Wash and cut cauliflower into individual florets.
2. Whisk together first oil amount and curry powder.
3. Toss the cauliflower in the oil mixture and let sit (preferably overnight) to absorb flavor.
4. Roast cauliflower at 350 degrees for 10-15 minutes until tender.

Lentils:
1. Add lentils to pot and cover with water.
2. Simmer over medium heat for 20-30 minutes until lentils are tender.
3. Strain and cool completely under HACCP procedures.

Lemon Mixture:
1. Whisk together honey and lemon juice until smooth.
2. Slowly whisk in oil (second amount) to emulsify.

Assembly:
1. Combine all ingredients in a hotel pan (9.625 lbs. per pan or 25 portions per pan).
2. Season with salt.
3. Heat in the oven at 350 degrees F for 15 minutes, or until the internal temperature reaches 165 degrees F.
4. Hold hot above 140 degrees F until service.

Serving

Serving = 1 cup (6.16oz) as a vegetable side.