Cauliflower Lentil Sloppy Joes with Coconut Slaw

When I saw The Food In My Beard's Cauliflower Taco post I knew I wanted in on that action.  Cauliflower as meat?  Love it.  I decided I would make cauliflower sloppy joes- weeks ago.  But these kids are a handful!  It seems I never have time to cook anymore, and when I do it needs to be something quick and tried and true.  As I continued to put this recipe off day after day, it grew- suddenly it wasn't just cauliflower sloppy joes, it was cauliflower lentil sloppy joes.  Carrots decided to hop into the mix, and celery the next day.  Then, when I finally found time to make this I had a mad craving for some coconut slaw.  And you should always, always listen to your gut.

Let's take a moment to go over what this dish has going for it.  First off- it's chock-full of nutrients.  It's got veggies galore- cauliflower, celery, bell pepper, carrots, cabbage, onions, garlic- and lentils, too.  It's slightly spicy, and because it's roasted the cauliflower imparts a wonderful caramelized nuttiness.  The warmth of this combined with the cool tanginess of the coconut slaw= a cornucopia of flavors that will make every one of your taste buds happy.

Cauliflower Lentil Sloppy Joes with Coconut SlawServes 4-6 (depending on how sloppy you're feeling)
Tip:  Prepare slaw before the Joes so it has time for the flavors to be fully absorbed


Coconut Slaw
1/8 cup full fat coconut milk
1/4 tbsp soy sauce
1/2 tbsp fresh squeezed lemon juice
1 clove garlic, crushed
1/2 package coleslaw mix


Whisk first 4 ingredients well, removing any lumps.  Stir in slaw and refrigerate.

Cauliflower Lentil Sloppy Joes
1 head cauliflower cut to small florets
about 4 tbsp olive oil, divided
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and finely chopped
2 stalks celery, chopped
1 tbsp taco seasoning
2 tbsp montreal steak seasoning
2 tbsp brown sugar
3 cloves garlic,minced
6 oz tomato paste
1 tbsp red wine vinegar
1/2 tbsp soy sauce
2 cups lentils (red or green,) cooked 

Chop the cauliflower into pea sized pieces.  Toss in a roasting dish with 2 tbsp olive oil and roast for 8-10 minutes, until golden brown.  Add remaining oil to large pot and sautee bell pepper, onion, carrot and celery until onion is translucent.  Add rest of ingredients listed except for lentils.  Combine well, then gently fold in roasted cauliflower crumbles and lentils.  Cover and simmer for 15 minutes.  Place on toasted buns and top with Coconut Slaw (above.)

Caribbean Jerk Jicama Slaw with Roasted Edamame and Avocado

I've been feeling a little "blah" lately.  I think a lot of that has to do with the fact that I've finally quit drinking coffee- or should I say I'm in the process of quitting it.  One day at a time, right?  My reason for quitting didn't have so much to do with coffee as it did the Coffee Mate I can't seem to enjoy it without.  You see, I've always taken good care of my teeth, and I've always had relatively easy Dentist appointments.  But this last one was a doozy.  Scrape, scrape, pick, pick, "You know, you have severe erosion of enamel," scrape.  I didn't ever want to go through that again!  So I took a look at my diet, and the only thing that had changed since my last appointment was the addition of coffee and coffee mate- lots of it.  So white tea it is.  White tea is full of antioxidants, has a mild flavor so there is no need for sweeteners, and causes less staining than green tea.  It helps to have a substitute, but I've been having horrible headaches.  I'm not sure if it's because the tea has less caffeine, or because my body is craving the chemicals in coffee mate, but it's no fun!  So, once again, I turn to mother nature to heal me.  

Much better.  This salad, or slaw, or whatever you want to call it, did just the trick, and was amazing.  I didn't need this much healing, but once I tasted it I just couldn't stop myself.  It's loaded with healthy fats and vitamins, and oh, that dressing.  So, so good.  And so easy!  

Caribbean Jerk Jicama Slaw with Roasted Edamame and Avocado
Roasted Edamame
1/2 cup shelled edamame
2 tsp olive oil
1/4 tsp salt
1/8 tsp pepper

In a bowl, mix edamame with oil and seasonings.  Spread out on foil-lined baking sheet and roast at 400F for 20-25 minutes, shaking the pan a few times, until nicely browned.

Coconut Caribbean Jerk Dressing:
1/2 cup full fat coconut milk
2 tbsp soy sauce
2 tbsp rice vinegar
2 cloves garlic, minced
1- 1 1/2 tbsp caribbean jerk seasoning
1/4 tsp fresh grated ginger
1 tbsp sugar
pinch of salt
pinch of pepper

Whisk ingredients together.  


Salad:
1/2 cup shredded cabbage
1/4 cup shredded red cabbage
1/4 cup grated jicama
1/4 cup thinly sliced red onion
1/4 cup grated carrot
1/4 cup shredded red bell pepper
1/2 avocado, chopped 

Mix together all ingredients except for avocado (you don't want it to get mushy) and toss with dressing.  Top with avocado and roasted edamame.