Now that the semester has ended on both sides of the Bay Bridge, I have some time to cook delicious things, rather than eating on the fly as I ride my bike and BART. I even cracked open a great cookbook–Oz Telem’s Cauliflower–and branched beyond my usual fare of whole roasted cauli, or cauli/olive/chickpea salad, to making this satisfying, stick-to-your-ribs upgrade to cauli rice. It’s an aromatic concoction of riced cauli and yellow or red lentils with some spices.
2-3 cups cauliflower florets
1 cup yellow or red lentils, preferably whole
1 scant tsp turmeric
1.5 cups water
1-2 tsp salt (I used truffle salt to great effect)
3-4 tbsp olive oil
6-7 garlic cloves
1 heaping tsp cumin
Place florets in food processor and process until it has couscous consistency. Transfer to a medium pot along with the lentils, turmeric, and water. Bring to a boil, add the salt, cover, and lower the heat to a simmer. Let simmer approx. 15-20 minutes, or until the lentils and cauli are soft but not mushy.
Toward the end, heat olive oil in a pan. Thinly slice and add garlic cloves and cumin. Fry until golden. Add contents of the pan to the pot and mix well. Serve with a nice vegetable stew (pictured) or with coconut yogurt (I like Cocojune.)
By the way, we’ve had to find a new produce delivery service, and in an effort to prevent food waste we now get our fruit and veg from Imperfect Foods. This recipe came about because they brought us lots of wonderful cauliflower! In addition to the lovely produce, they have an impressive array of plant-based alternatives to meat and dairy, many of which we’ve never tried before, and we’re very happy with them so far.