Harissa, Lentils & Cauliflower with Cilantro Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
What You'll Need
  • 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
Instructions
  1. In a food processor add all of the ingredients for the harissa into a food processor and blend until smooth.
  2. 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.
  3. In a large fry pan, add the olive oil and the red onion and cook until the onion is translucent.
  4. Add in the garlic and the cauliflower and let cook until the cauliflower begins to soften (about 6-8 minutes)
  5. Add in the lentils, vegetable stock, tomatoes and harissa and stir to combine.
  6. Bring to a boil, then reduce to a simmer and cook for about 15 minutes.
  7. 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!
Recipe by The Blonde Chef at https://www.theblondechef.com/lentil-cauliflower-harissa-bowl-with-cilantro-basmati-rice/