Based on the classic Middle Eastern dish ‘mujadara’, this recipe substitutes rice with cauliflower providing a versatile vegetable dish.
Gluten free / Dairy free / Vegan
Serves 4 as a side
1 red onion, peeled & thinly sliced
1/3 cup chickpea flour
½ tsp salt
1 x 400 g tin lentils
½ medium cauliflower
4 tbsp sunflower oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp Baharat spice mix or curry powder
¼ tsp salt
1 – 2 tbsp water
1 x 50g tub dried blueberries or 3 fresh dates, chopped
1 cup fresh coriander leaves, to garnish
lemon wedges, to serve
Toss the sliced red onion together with the chickpea flour and ½ tsp salt until well combined.
Heat 3 tbsp sunflower oil in a large pan and fry the red onion mixture on medium heat until golden and crispy. Spread out and drain on paper towel.
Drain and rinse the lentils.
Cut the cauliflower into small florets and then coarsely grate the stem.
Wipe pan clean and heat remaining tablespoon of sunflower oil.
Fry the cauliflower together with the ground cumin, ground coriander, curry powder and ¼ tsp salt for 2 minutes.
Add the lentils and stir through with the water and fry until the cauliflower is just tender.
Stir through the dried blueberries and season to taste.
Serve garnished with the crispy red onion, fresh coriander and lemon wedges.
· Substitute broccoli for the cauliflower or use a mixture of both
· Serve as a side with grilled lamb chops & dollop of yoghurt
· Spoon over a platter of roasted baby carrots
· Use as a delicious omelette filling
Recipe by Sophie Zalokar and photo by Craig Kinder Foods for Genuinely Southern Forests.