Roasty Soba Bowl With Miso Tahini

8 oz buckwheat soba noodles
2 cups cooked brown or green lentils
1 medium head cauliflower, cut into large florets
1 tablespoon olive oil
1/4 teaspoon salt
Severeal dashes Fresh black pepper

For the dressing:
1/4 cup mellow white miso
1/4 cup tahini
1 cloves garlic
1/2 cup to 3/4 cup water

Optional: fresh herbs for garnish (dill, cilantro and parsley are all good choices.)

Cook the lentils if you don’t already have prepared ones (1 cup dry is about 2 cups cooked.) While the water for the soba is boiling, preheat the oven to 425 F and chop the cauliflower into large florets. It’s easy to do this by chopping it in half lengthwise, pulling of the leafy base and then pulling off the florets with your hands.

When the water boils, prepare soba according to package directions. Once cooked, drain and set aside, rinsing with cold water to prevent sticking.

Line a large rimmed baking sheet with parchment paper and spray with non stick cooking spray. Toss the cauliflower on the with the olive oil, salt and pepper. Roast for about 20 minutes, flipping once, until aromatic nicely toasted.

In the meantime, place all dressing ingredients in a small blender. A Magic Bullet works great here. Start with 1/2 cup water, and then add another 1/4 to thin, if you like.

Assemble the bowl:
Divide soba noodles into big bowls. Top with lentils, cauliflower and plenty of sauce. Garnish with herbs and serve!

Serving Size: makes 6 servings