Temia

Preheat oven to 425 F. Peel potato and dice into 1 inch pieces. Prik and roughly chop dill fronds. Remove cauliflower leaves and cut 1 inch off the stem. Carefull cut cauliflower into 4 "steaks", about 1 inch thick. Peel and mince the garlic. Halve the lemon, juice one half, and cut the other haalf into wedges.

Add diced potato, red lentils, 1 1/4 cups cater, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft and potatoes are tender, 14-16 minutes. Mash together.

Line a baking sheet with foil or parchment paper. In a medium bowl, combine half the minced garlic, 1tbsp lemon juice, tahini, smoked paprika, 2 tbsp olive oil, and 3/4 tsp salt. Wisk until compined. Coat cauliflower steaks with the tahini mixture and place on the lined baking sheet. Roast until tender and well brouned, 15 to 20 minutes.

Add hlf the chopped dill, remaining minced arlic, white vinegar, and 1tbsp olive oil to the saucepan with the lentis and potato mixture. Mash again with a fork until mostly smooth. Taste, add salt and pepper as necessary.

Divide red lentil and spotato mash between two plates, Add tahini cauliflower steaks, and sprinkle with remaining dill. Serve with lemon wedges and ENJOY!