Curried Cauliflower Rice with Lentils & Crispy Shallots

Ingredients

• Lentils

  Raw

  ¾ cup or 144g

• Vegetable Broth

  From bouillons. Low sodium

  2 ¼ cup or 540g

• Cauliflower

  Raw

  1 head medium or 588g

• Shallots

  Raw

  6 shallot (medium) or 255g

• Wheat flour

  White, all-purpose, enriched, bleached

  ½ cup or 63g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Coriander seed

  Spices

  1 tsp or 2g

• Curry powder

  Spices

  2 tbsp or 13g

• Dates

  Medjool

  2 date, pitted or 48g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Add the lentils to a saucepan with vegetable broth. Bring to a boil over medium-high heat, then reduce to low and simmer until tender, about 15-20 minutes.
2. Strain the lentils over a bowl to save the broth for later use.
3. Grate the cauliflower using a box grater or food processor to make cauliflower rice. Set aside.
4. Toss sliced shallots with flour and half of the salt in a bowl.
5. Heat half of the oil in a skillet over medium heat and sauté shallots until crispy, about 4-5 minutes. Set half aside.
6. Add remaining oil to the skillet, then toast coriander and cumin seeds for 1-2 minutes.
7. Add lentils to the skillet, season with half of the remaining salt, and cook for 2-3 minutes.
8. Add cauliflower rice, curry powder, remaining salt, and remaining shallots. Stir in reserved broth, add dates, and sauté for 4-5 minutes until cauliflower is tender.
9. Adjust seasoning to taste with salt or curry powder as needed.
10. Serve garnished with crispy shallots, lemon wedges, and fresh chopped parsley.

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