Name: Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 (Servings)
Ingredients: 3/4 cup green or brown lentils* ((we recommend soaking overnight or buying sprouted)); 2 ¼ cups (low sodium) vegetable broth ((sub up to 1/2 with water — RESERVE remaining liquid after cooking)); 1 medium head cauliflower, “riced” ((~4 cups as recipe is written)); 2 cups thinly sliced shallot ((or sub diced onion)); 1/2 cup chickpea flour (or brown rice flour or all purpose flour if not grain-free); 1/2 heaping tsp sea salt; 1-2 Tbsp avocado oil, or more as needed ((see notes on reducing or omitting oil)); 1 Tbsp avocado or olive oil ((or sub water)); 1 tsp cumin seed; 1 tsp coriander seed; 1-2 Tbsp Curry Powder ((or sub store-bought)); Sea salt to taste ((~1/2 tsp as recipe is written)); 2 medjool dates, pitted and finely chopped ((optional)); Lemon juice; Fresh parsley; Pomegranate arils