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The first time I made Curried Cauliflower over Lentils, the whole was greater than the sum of its parts. Here, I’ve made only a few minor tweaks, but it was even better than attempt number one: brighter, bolder, cleaner–a bit more refined. The cauliflower is roasted with curry powder until it just caramelizes, creating a texture contrast to the bed of creamy lentils underneath. Pomegranate seeds add another pop of color, texture, and acidity, and a garnish of lemon juice and olive oil pushes the flavors just over the edge.

1 head cauliflower, cut into florets
1 1/2 Tbsp canola oil, divided
1 Tbsp curry powder
Kosher salt and freshly ground black pepper
1 small onion, finely diced
2 stalks celery, finely diced
2 carrots, finely diced
3 cloves garlic, minced
2 1/4 cups vegetable broth (or water)
1 cup brown lentils
1 small bunch cilantro, roughly chopped (can substitute fresh parsley)
1 pomegranate, seeded
Lemon juice, for garnish
Extra-virgin olive oil, for garnish

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1. Preheat oven to 425 F.
2. Toss cauliflower florets with 1/2 Tbsp canola oil, curry powder, salt, and black pepper. Spread out on a sheet pan and roast for about 15 minutes, or until golden brown and slightly crispy.
3. Heat remaining 1 Tbsp canola oil in a pot over medium-high heat. Sweat the onions, celery, carrots, and garlic until tender, about 5-7 minutes, stirring often to prevent browning. Season with salt and pepper.
4. Add broth (or water) and lentils to the pot. Bring to a rapid simmer and then reduce to a low simmer, cover, and cook for about 25-30 minutes, or until the lentils are tender. Stir in the cilantro and adjust seasoning to taste.
5. To plate, spoon lentils onto plate or into bowl. Top with curried cauliflower, garnish with pomegranate seeds, and drizzle with lemon juice and extra-virgin olive oil.

1 head cauliflower, cut into florets
1 1/2 Tbsp olive oil, divided
1 Tbsp curry powder
Kosher salt and freshly ground black pepper
1 small onion, finely diced
2 stalks celery, finely diced
2 carrots, finely diced
3 cloves garlic, minced
2 1/4 cups vegetable broth (or water)
1 cup lentils
1 small bunch parsley (or cilantro), roughly chopped
1 pomegranate, seeded
Lemon juice, for garnish
Extra-virgin olive oil, for garnish

1. Preheat oven to 425 F.
2. Toss cauliflower florets with 1/2 Tbsp olive oil, curry powder, salt, and black pepper. Spread out on a sheet pan and roast for about 15 minutes, or until golden brown and slightly crispy.
3. Heat 1 Tbsp olive oil in a pot over medium high heat. Saute the onions, celery, carrots, and garlic until tender, about 5 minutes.
4. Add broth (or water) and lentils to the pot. Bring to a rapid simmer and then reduce to a low simmer and cook for about 20 minutes, or until the lentils are tender. Stir in the parsley (or cilantro).
5. To plate, place lentils on plate or in bowl. Top with curried cauliflower, drizzle with lemon juice and extra-virgin olive oil, and garnish with pomegranate seeds.

Hopefully this recipe tests well the second time around, because it was ridiculously delicious, filling, and terribly healthy.

photo 3

1/2 cup mayonnaise
1/2 cup plain, non-fat yogurt
1 Tbsp curry powder
1 tsp ground cumin
1/2 tsp red pepper flakes
3 Tbsp apple cider vinegar
Kosher salt and freshly ground black pepper, to taste
1 small head red cabbage, cored and thinly sliced
1 small head green cabbage, cored and thinly sliced
1 cup currants or golden raisins
4 scallions, thinly sliced on a bias

1. In a large bowl, whisk together the mayonnaise, yogurt, curry, cumin, red pepper flakes, and vinegar. Season with salt and black pepper.
2. Add cabbages, currants, and scallions to the bowl and toss to combine.
3. Adjust seasoning as necessary, and refrigerate for at least 30 minutes, or overnight.

Great on its own, but works perfectly as a topping for a lean turkey or chicken burger.

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