Ingredients 1 medium leek, washed thoroughly and thinly sliced 1 head of cauliflower, washed and trimmed ½ tablespoon, coconut (or olive) oil – divided 2 cloves of garlic, peeled and minced 1 ½ tablespoon tahini 1 tablespoon nutritional yeast 1 tablespoon miso paste 1 ½ cups vegetable broth 1 ½ cups cooked quinoa ½ tablespoon lemon juice ¼ cup hemp seeds 1 teaspoon coarse salt Black pepper (optional) 2 tablespoons Italian Parsley, chopped Instructions Process the cauliflower florets in a food processor until they are very small, 12- 14 pulses. Preferably the size of rice. Heat the oil in a 12 inch non-stick skillet in medium heat. Add the leaks and garlic. Sauté until leeks are tender and beginning to brown. Stir in the cauliflower and cook, stirring occasionally, for 5-8 minutes. In the meantime, whisk the tahini, nutritional yeast, miso paste, salt, and vegetable broth in a bowl. When the cauliflower is cooked through, add the quinoa and the tahini mixture. Let it come to a simmer. Cook until the excess liquid is evaporated. Give it a generous stir. Turn off the heat. Stir in the lemon juice and hemp seeds. When ready to serve, sprinkle it with parsley and black pepper.