Cauliflower Wild Rice and Lentil Pilaf

My Cauliflower Wild Rice Pilaf is a healthy and delicious one-pot meal that is quick enough to cook up for family on a weekday night and elegant enough to serve company. It also makes a great brown bag lunch. In Indian cooking, a pilaf or pulao is a rather spare rice dish seasoned with a few spices.

Cauliflower Wild Rice and Lentil Pilaf [Vegan]

Ingredients

For the Pilaf

• 1 cup wild rice
• 1 cup puy lentils
• 1 tsp cumin powder
• 1 tsp cayenne or paprika, for less heat
• ½ tsp ground black pepper
• 1 tsp sugar
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3 cups vegetable stock or water
• 1 tbsp olive oil
• Salt to taste
• Juice of one lemon

For the Roasted Cauliflower

• 1 head of cauliflower, florets separated
• ½ tsp cayenne or paprika
• ½ tsp ground cumin
• 3 cloves garlic, thinly sliced
• 1 tsp garam masala
• 1 tbsp extra virgin olive oil
• Salt to taste

Preparation

1. Mix all of the roasted cauliflower ingredients together in a baking dish. Preheat the oven to 400 degrees Fahrenheit and roast for 45 minutes or until tender but slightly al dente.
2. To make the pilaf, heat the oil in a large pot and add the onions. Add salt, ground black pepper and sugar and saute, stirring frequently, until the onions soften and then turn golden-brown.
3. Add the garlic, cayenne, ground cumin and salt and saute for a minute.
4. Add the wild rice and puy lentils and mix thoroughly.
5. Add the vegetable stock or water, bring it to a boil, cover the pot with a tight-fitting lid, lower the heat to simmer and let it cook for an hour.
6. When the rice is done, open the pot, fluff the rice and lentils gently with a fork, and mix in the roasted cauliflower and lemon juice.
7. Serve hot or at room temperature.

https://www.onegreenplanet.org/vegan-recipe/cauliflower-wild-rice-pilaf/