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Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)
MINIMALIST BAKER16Ingredients
55Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup brown lentils (or green, *, we recommend soaking overnight or buying sprouted)
- 2 1/4 cups vegetable broth (low sodium, sub up to 1/2 with water — RESERVE remaining liquid after cooking)
- 1 medium head cauliflower (“riced”, ~4 cups as recipe is written)
- 2 cups shallot (thinly sliced, or sub diced onion)
- 1/2 cup chickpea flour (or brown rice flour or all purpose flour if not grain-free)
- 1/2 tsp. sea salt
- 2 Tbsp. avocado oil (or more as needed, see notes on reducing or omitting oil)
- 1 Tbsp. avocado oil (or sub water)
- 1 tsp. cumin seed
- 1 tsp. coriander seed
- 1 Tbsp. curry powder (or sub store-bought)
- sea salt (to taste, ~1/2 tsp as recipe is written)
- 2 medjool dates (pitted and finely chopped, optional)
- lemon juice
- fresh parsley
- pomegranate arils
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1080mg45% |
| Potassium1260mg36% |
| Protein18g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber17g68% |
| Sugars10g |
| Vitamin A30% |
| Vitamin C140% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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