• 1/4 cup yellow onion, minced
• 1 tablespoon extra virgin olive oil
• 2 tablespoons low-sodium vegetable broth
• 1 teaspoon minced garlic
• 3/4 cup fresh cauliflower, chopped into small florets
• 1 cup Nature’s Greens® Kale
• 1 teaspoon salt-free Italian herb seasoning
• 1/4 cup tahini
• 1/2 tablespoon fresh squeezed lemon juice
• 1/2 tablespoon water
• 1/8 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/16 teaspoon ground cumin
• 1/4 teaspoon fresh lemon zest
• 1/2 cup white beans
• 1 tablespoon almond flour 

Preheat the oven to 350 F. In a medium skillet over low heat, sauté onion in olive oil and broth until translucent. Add garlic, cauliflower, kale, and Italian seasoning and sauté until cauliflower is slightly tender. In a medium bowl, whisk together tahini, lemon juice, water, sea salt, black pepper, cumin, and zest. Stir in warm veggie mixture to evenly coat veggies with tahini sauce. Gently fold in beans. Transfer to small casserole dish and sprinkle top of casserole with almond flour. Bake in oven for twenty minutes. 

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.