• 4 pound cauliflower for 10 servings 2 large heads or 3 medium ones

For the roasting mixture:

• 5 clove garlic
• 3 teaspoon fresh thyme
• 2 teaspoon fresh rosemary
• 2 teaspoon fresh sage
• 10 tablespoon avocado oil
• 1 teaspoon Kosher salt more or less to taste

For sprinkling:

• ½ teaspoon freshly ground black pepper more or less to taste
• 5 tablespoon nutritional yeast or, if you prefer, parmesan

For crispy shallots:

• 5 shallot thinly sliced
• 8 tablespoon avocado oil

• 2 lemon large, sliced ¼ inch thick
• 1/4 cup extra virgin olive oil divided, more or less as needed
• 10 bone-in chicken thigh
• 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
• 1/2 cup all-purpose flour spread on a plate
• 5 clove garlic chopped
• 1 cup low sodium chicken stock
• 1 1/4 cup green olives
• 2 tablespoon capers
• 4 tablespoon unsalted butter
• 3 tablespoon Italian parsley chopped

• 4 leek white and light green parts only
• 2 bunch golden beet with their greens, scrubbed
• 4 clove garlic minced
• 4 teaspoon ground turmeric divided
• 1 tablespoon ground cumin
• 1 teaspoon coriander
• 2 teaspoon ground ginger
• 1 teaspoon granulated garlic
• 1 teaspoon Kosher salt more or less to taste
• 0.5 teaspoon freshly ground black pepper
• 1/2 cup fresh lemon juice freshly squeezed
• 4 tablespoon extra virgin olive oil
• 3 pound chicken drumstick optional skin removed
• 1 cup chicken stock