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. Combine the lentils and vegetable broth in a saucepan. Bring to a boil over medium-high heat, then simmer on low until just tender, 15–20 minutes.
2. Strain, reserving the cooking broth for later; set both lentils and broth aside.
3. Rice the cauliflower on the large holes of a box grater (or pulse in a food processor) and set aside.
4. Toss the sliced shallots with the flour and half of the salt until evenly coated.
5. Heat half of the oil in a large skillet over medium heat. Cook the coated shallots in batches, stirring, until golden and crisp, 4–6 minutes; add a splash more oil if the pan looks dry. Transfer to a paper towel–lined plate and reserve half for garnish.
6. Return the skillet to medium heat with the remaining oil. Add the cumin and coriander seeds and toast until fragrant, 1–2 minutes.
7. Add the cooked lentils and half of the remaining salt; cook, stirring, for 2–3 minutes to coat with the spices.
8. Stir in the riced cauliflower, curry powder, the last of the salt, and half of the crispy shallots. Splash in reserved broth a little at a time (about 1/2–1 cup total) to moisten. Add the chopped dates and sauté, stirring, until the cauliflower is tender but not mushy, 4–5 minutes.
9. Taste and adjust seasoning with additional salt or curry powder as desired.
10. Serve topped with the reserved crispy shallots, lemon wedges for squeezing, and chopped parsley.