Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare a large Gefen Parchment-lined baking sheet.

Spread the cauliflower, carrot cubes, and garlic cloves separately onto the baking sheet. Drizzle three tablespoons avocado oil over all and mix each vegetable so everything is

evenly coated.

Bake for 20 minutes, then remove from the oven and stir each vegetable. Return to the oven for another 10–15 minutes, or until everything is starting to turn golden.

Remove from oven and cool slightly. Cut cauliflower and carrots into smaller pieces. (This precludes the need to blend the soup, so cut according to your preference. Instead of a mushy soup, you’ll have a more palatable version with small pieces.)

Meanwhile, in a six-quart pot, heat the 2 remaining Tbsp avocado oil. Add onion and celery, and sauté for five to 10 minutes or until golden. Add the roasted garlic (squeezed out of its peel) and stir. Add cauliflower, carrot, meat, and bone. (You can leave meat in one piece or cut it into smaller pieces.) Add lentils, bulgur, and quinoa along with nine cups of water. Bring to a boil.

Season with salt and pepper. Lower heat, and cook for at least two hours or until meat is soft. Remove from heat. Add lemon juice and stir. Add parsley. Leave soup covered to steep and absorb the parsley flavor. Remove parsley before serving.

To prepare the garnish: In a small frying pan, heat oil. Add shredded meat to the pan, stirring often until it becomes crispy. Garnish each plate with a generous amount of meat. Top with lemon rind, if desired. (Alternatively, you can just add shredded meat as is to the soup and mix together.)