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A base of lentils and sorghum is topped with salad greens, cucumbers, pickled red onion, grilled eggplant, buffalo cauliflower bites, and a fried egg with drizzles of jalapeño ranch and chipotle aioli.
5 cups (1.25 L) sorghum, cooked
5 cups (1.25 L) whole red lentils, cooked with dried chilis and lemon peels
4 cups (1 L) mixed salad greens
3 cups (750 mL) Persian cucumbers, thinly sliced
2 cups (500 mL) pickled red onions
2 cups (500 mL) grilled eggplant strips
10 cups (2.5 L) buffalo cauliflower bites*
10 fried eggs
10 oz (284 mL) jalapeño ranch, prepared
10 oz (284 mL) chipotle aioli, prepared
*To make Buffalo Cauliflower Bites: Ingredients: 1 cup (250 mL) all-purpose flour 1 cup (250 mL) water 2 Tbsp (30 mL) garlic powder 1 Tbsp (15 mL) paprika 10 cups (2.5 L) cauliflower, florets 1 cup (250 mL) Buffalo Hot sauce Directions: 1. Preheat an oven to 450⁰F (230⁰C). 2. In a large mixing bowl, whisk flour, water, garlic, and paprika together to form a batter. 3. Add cauliflower and toss well to evenly coat. Spread florets out on a parchment lined sheet tray and bake for 30 minutes. Be sure to rotate the tray halfway through. 4. Remove from oven and toss in a fresh bowl with hot sauce to coat. Serve while hot.