Curried Cauliflower Rice

Ingredients: (4 servings)

• 3/4 cup green or brown lentils (cooked)

• 2 tbsp or more of vegetable broth 

• 4 cups cauliflower (riced)

• 2 cups thinly sliced shallot (or sub diced onion)

• 1/2 heaping tsp sea salt

• 1 Tbsp avocado or olive oil 

• 1 tsp cumin seed

• 1 tsp coriander seed

• 1-2 tbsp curry powder

• Sea salt to taste 

• 2 medjool dates, pitted and finely chopped 

• Optional garnish: lemon juice, fresh parsley

Directions:

1. Heat a large skillet over medium heat. Once hot, add oil and shallot pieces. Sauté until crispy and brown, stirring frequently — about 4-5 minutes. Remove half of the shallot from the pan and set aside for later use.

2. To the skillet with the remaining shallot, add a bit more oil (or water). Then add coriander and cumin seed and toast for 1-2 minutes, stirring frequently.

3. Add cooked drained lentils and season with a few pinches of sea salt. Stir and cook for 2-3 minutes.

4. Then add cauliflower rice, curry powder, a healthy pinch of sea salt, and the remaining crispy shallot set aside from earlier. Add a few Tbsp of vegetable broth at a time until the cauliflower rice appears moistened. You don’t want it to be soggy, just slightly moistened.

5. Add dates (optional) at this time and stir again to combine. Continue sautéing over medium heat uncovered, stirring occasionally, about 4-5 minutes, or until cauliflower rice is tender and golden brown.

6. Taste and adjust flavor as needed, adding more salt or curry powder to taste or broth for moisture.

7. Garnish with any remaining crispy shallot (optional), lemon wedges, fresh parsley and serve.

8. Best when fresh, though leftovers can be stored in the refrigerator up to 2-3 days and be reheated on the stovetop over medium heat until hot.

Recipe adapted from: minimalistbaker.com