Stop Eating Flour ! Make This 30g Protein “Bloat-Free” Bake Instead

Instructions

1. Rinse lentils and quinoa thoroughly. Soak in clean water for 1 hour. This is the crucial step for removing anti-nutrients and ensuring a "no-bloat" final product.
2. Drain and rinse soaked lentils/quinoa. Add to blender with tofu, garlic, ginger, water, and salt. Blend until smooth. Consistency Check: Should be a thick, pourable batter. If too runny, let it sit.
3. Heat 1 tbsp olive oil in your cast iron pan.
4. Sauté the full sliced onion and cauliflower for 3–5 minutes until softened.
5. Add spices (turmeric, pepper, garlic powder, Italian seasoning, chili) and tomato paste.
6. Incorporate and sauté for another 1–2 minutes until the cauliflower is coated and smells fragrant. Remove filling to a container.
7. Pour half the batter into the same unwashed cast iron pan.
8. Evenly layer the cooked cauliflower curry on top.
9. Pour the remaining batter over the cauliflower. Smooth the surface with a spatula. Drizzle 1 tbsp olive oil on top for a crispier finish.
10. Bake at 350°F (175°C) for 1 hour. It is done when a toothpick inserted into the center comes out clean.
11. Combine all dip ingredients (avocado, yogurt, peanuts, garlic, chili, cilantro, lemon juice) in a blender or food processor. Pulse until smooth.