Berbere-Roasted Cauliflower & Lentil Rice

Name: Berbere-Roasted Cauliflower & Lentil Rice
Total time: 50 min
Yield: 2 servings
Ingredients: 500 g Cauliflower; 240 g Canned lentils drained; 120 g Long grain rice; 80 g Onion; 100 g Plain yogurt; 1 clove Garlic; 0.5 whole Lemon; 1 tsp Berbere spice blend; 1.5 tbsp Neutral cooking oil; 290 ml Water; 10 g Parsley; 0.5 tsp Salt

Roast cauliflower with red-spice edges sits over lentil rice, with a cool lemon-garlic yogurt finish and a little parsley.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Cauliflower500 g
Canned lentils drained240 g
Long grain rice120 g
Onion80 g
Plain yogurt100 g
Garlic1 clove
Lemon0.5 whole
Berbere spice blend1 tsp
Neutral cooking oil1.5 tbsp
Water290 ml
Parsley10 g
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk. Check the berbere blend for mustard and other allergens.

Method

Roast the cauliflower

Heat a conventional oven to 220°C (425°F). Trim the cauliflower into 3 cm florets and cut its tender stem into 1 cm pieces. Toss with 1 tbsp oil, berbere and 0.25 tsp salt. Spread on a large baking tray and roast for 25–30 minutes, turning halfway, until the edges are browned and the stems are easily pierced.

Start the onion rice

Meanwhile, peel and finely chop the onion. Rinse the rice. Heat the remaining 0.5 tbsp oil in a small lidded saucepan over medium-low heat. Soften the onion for 5 minutes. Stir in the rice, 290 ml water and the remaining 0.25 tsp salt. Bring to a boil, cover and cook over the lowest heat for 15–18 minutes, until the rice is tender and the water is absorbed.

Heat the lentils through

Rinse and drain the canned lentils, weighing 240 g after draining. As soon as the rice is cooked, gently fold in the lentils. Cover and keep over very low heat for 3–4 minutes until the lentils are piping hot, then remove from the heat and rest, still covered, for 5 minutes. Avoid vigorous stirring, which can break the lentils.

Make the cool yogurt finish

Peel and finely grate the garlic. Squeeze the half lemon and measure 1 tbsp juice. Mix the garlic and lemon juice into the yogurt and keep refrigerated until serving. Wash and finely chop the parsley.

Build the bowls

Divide the lentil rice between two bowls and arrange the hot cauliflower on top. Spoon the yogurt over in a modest drizzle and scatter with parsley. Serve immediately so the roasted edges retain some texture.

The lentils are already cooked: add them after the rice absorbs its water. Keep the yogurt separate from the hot pan so it remains a cool finishing sauce.

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