Crispy Lentil Cakes

Preheat oven to 450°F. Add lentils and ½ cup hot water to a medium bowl and soak lentils for 10 minutes. In a small bowl, combine sherry vinegar, 1 tbsp olive oil, and a pinch of salt and pepper, and whisk. TIP: To “sort” (as indicated in the ingredient list) means to look for and discard any naturally occurring debris or stones.

Add cauliflower, 1 tsp olive oil, za’atar seasoning, and a pinch of salt and pepper to one side of a baking sheet, and toss. Add shishito peppers, 1 tbsp olive oil, and a pinch of salt and pepper to the other side of the baking sheet, and toss. Roast until cauliflower is golden brown and peppers are blackened in spots, 15 to 20 minutes.

Add mayo and Romesco sauce to a small bowl, stir to combine, and set aside. Add soaked lentils and soaking liquid, yogurt, just 1 tsp baking powder, garbanzo bean flour, ground cumin, ¾ tsp salt, and a pinch of pepper to a food processor. Blend until batter is smooth, 2 to 3 minutes. TIP: Save the remaining baking powder for your own use.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Using a ¼-cup measuring cup, add batter to the skillet and cook cakes, 3 to 4 at a time, until bottoms are browned, 3 to 4 minutes. Flip and cook until the other side is browned, another 3 to 4 minutes.

Add roasted cauliflower to the sherry vinaigrette and toss. Divide the Romesco aioli between two plates. Top with crispy lentil cakes, cauliflower, and a dollop of harissa. Divide the peppers between the plates. Enjoy!