​Food Preparation

• Finley Chop one (1) Yellow Onion
• Peal three (3) plum tomatoes

Cooking Instructions

• stovetop - Dutch Oven Step 1 (10 Minute) - high-heat
  - sauté onions - 10 Minutes
• stovetop - Dutch Oven Step 2 (bring to simmer) - medium heat
  - add tomatoes, Garlic, Ginger, Turmeric 
  - stirring often, until tomatoes break down - 5-7 Minutes
  - stir occasionally bring to simmer 
• stovetop - Dutch Oven Step 3 (20-30 Minutes) - reduce heat
  - Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper

Cauliflower Garnish 

• toasted nuts
• fresh parsley
• hummus

I can help you with that. 😊
Here are the recipes for foul mudammas and roasted cauliflower, along with the ingredients, oven temperatures, and preparation instructions.
Foul Mudammas Recipe
Ingredients:

• 2 cans of plain fava beans (13 to 15 ounces each can)
• ½ cup of water
• Kosher salt, to taste
• 1 teaspoon of ground cumin
• 2 hot peppers, chopped (jalapeños will work here)
• 2 garlic cloves, chopped
• 1 large lemon, juiced
• Extra virgin olive oil, to drizzle
• 1 cup of parsley, chopped
• 1 tomato, diced
• Warm pita bread, sliced tomatoes, cucumbers, green onions, and olives, to serve

FAVA Preparation Instructions:

• In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.

1. In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
2. Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
3. Serve with pita bread, sliced veggies and olives.

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Cauliflower : https://www.themediterraneandish.com/best-roasted-cauliflower-recipe/
Roasted Cauliflower

• Preheat the oven to 450°F.

• 1 head cauliflower cored and divided into small florets
• Private Reserve Greek extra virgin olive oil
• 2 teaspoon ground cumin
• 1 teaspoon harissa spice
• Salt and pepper
• 1 to 2 tablespoon lemon juice or juice of ½ to 1 lemon to your liking
• Handful fresh parsley for garnish optional
• ¼ cup/30 g toasted pine nuts or toasted slivered almonds, optional