I am so excited about today’s recipe!
It’s spicy, packed with flavor, and oh so healthy for you (hello, cauliflower and lentils!!)! Plus, it’s completely vegan, so if you’re hosting a gathering with that one vegan friend and don’t know what to serve, this is it! I promise, no one will even notice that it’s meatless!
Oh, and this is so great for taking into work! The cauliflower and lentil mash heats up spectacularly as does the rice and you can store them separately (I do this so I can make fresh rice as needed) or together! Whichever is easiest for you 🙂
Now, the star of this dish really is the spicy harissa. If you haven’t heard me talk about this miracle chili paste before, allow me to explain why I am so obsessed! I first had it a few years ago at a restaurant in DC called Cava Grill! Basically, it’s a combination of oil, garlic, tomato paste, and crushed red chilis and can give even the most boring of meals a much needed kick!
I use it all the time in salad dressings, or just with a fresh pita! Basically, it’s my favorite thing, ever and if you haven’t tried it yet you NEED it in your life!
Now seriously go and make this! You can thank me later 🙂
- 2 cups cooked basmati rice (I used vegetable broth in mine and butter but feel free to leave out the latter if making vegan)
- 1 red onion, diced
- 1 tbs. olive oil
- 1 clove garlic, minced
- 1 bunch cilantro
- 2-3 cups of cauliflower florets
- 1 cup red lentils
- 4 cups vegetable stock
- ¾ cup harissa (see recipe below) UPDATE: if you prefer a less spicy dish, feel free to slowly add-in the harissa according to your spice level preference!
- 1 cup halved cherry tomatoes
- Harissa Paste
- 6 oz. tomato paste
- 1 cup crushed red chili
- 1 clove garlic
- ¼ cup olive oil
- ½ bunch cilantro
- 1 tbs. salt
- 2 tsp. pepper
- In a food processor add all of the ingredients for the harissa into a food processor and blend until smooth.
- Cook basmati rice according to package instructions (I used vegetable broth in mine and butter but feel free to leave out the latter if making vegan) and then sit aside until ready to eat then add in the cilantro.
- In a large fry pan, add the olive oil and the red onion and cook until the onion is translucent.
- Add in the garlic and the cauliflower and let cook until the cauliflower begins to soften (about 6-8 minutes)
- Add in the lentils, vegetable stock, tomatoes and harissa and stir to combine.
- Bring to a boil, then reduce to a simmer and cook for about 15 minutes.
- Serve cauliflower mixture on top of the basmati rice (be sure to add in the cilantro right before eating) immediately, or keep in the fridge for up to 3 days!