Crispy Bombay Potatoes

Preheat oven to 400°F. Cover potatoes with 1 inch water in medium saucepan and bring to a boil. Cook until potatoes are fork-tender, 12 to 15 minutes. Drain and let cool slightly.

Meanwhile, combine cauliflower, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until browned, 10 to 12 minutes.

Stir together yogurt, tahini, and a pinch of salt and pepper in medium bowl. In separate medium bowl, combine onion, lime juice, and a pinch of salt and pepper and toss.

Place cooled potatoes on clean work surface and gently press each potato until sides blister open. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add smashed potatoes, garlic, mustard seeds, cumin seeds, ½ tsp salt, and a pinch of pepper. Cook potatoes until crispy, 5 to 8 minutes per side.

Make small tear at top of lentil bag and microwave for 60 seconds. Stir roasted cauliflower and cilantro into bowl with pickled onion. Spread tahini yogurt on plates and top with lentils, crispy Bombay potatoes, and cilantro cauliflower salad. Enjoy! (TIP: If you don’t have a microwave, combine precooked lentils and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also roast cauliflower in air-fryer at 375°F for 6 to 8 minutes.