This is one of my all-time favorite meatless dishes, inspired by the Lebanese dish Mujadara. In this recipe, I substitute cauliflower rice for the rice and top the mixture with a garlic tahini sauce. It is the ultimate comfort food, perfect for enjoying on a cold winter day.
Lentil and Cauliflower Rice Bowls
Serves 2–4
- 4 Tbsp. olive oil
- 2 large onions
- 1 1/2 cups green or brown lentils
- 3 cups water or broth
- 4 cups riced cauliflower
- 1 tsp. sea salt
- 1 Tbsp. cumin
- 1 bunch fresh parsley, chopped
- Garlic Tahini Sauce
Cut the onions in half and thinly slice them. In a large sauté pan, heat 2 Tbsp. olive oil. Add the onions and cook over medium-high heat, stirring occasionally. Rinse the lentils. In a medium saucepan, combine the lentils and water or broth, and bring to a boil. Reduce the heat, and simmer for 20–25 minutes or until tender. Drain any excess liquid, and return to the pan. When the onions are a deep brown, remove half of them from the pan, and set aside. Add 1–2 Tbsp. of olive oil to the pan with the remaining onions. Add the cauliflower rice to the olive oil and onions, and sauté for 3–5 minutes. Add the lentils, sea salt and cumin to the mixture, and combine well. Divide the lentil mixture between 2–4 bowls. Top each bowl with the extra caramelized onions. Drizzle with Garlic Tahini Sauce, and top with chopped parsley.
Garlic Tahini Sauce
- 1/2 cup tahini
- 1/4-1/2 cup water
- 1/4 cup fresh lemon juice
- 2 cloves of garlic, minced
- 3/4 tsp. sea salt
- 1/2 tsp. cumin
Place all the ingredients in a small food processor or blender. Blend until smooth. Adjust the amount of water to achieve desired consistency. Store in a sealed container in the refrigerator for up to a week.
Emily Maxson is a Plymouth food blogger and author of Emily’s Fresh Kitchen Cookbook. For more recipes, you can visit emilysfreshkitchen.com, or follow her on Instagram @emilysfreshkitchen.
