TasteToronto | Mujadara With Roasted Cauliflower

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Mujadara With Roasted Cauliflower

Easy

Mujadara With Roasted Cauliflower

Vicky Tran

Vicky Tran

Instagram
Mujadara With Roasted Cauliflower

Method

Mujadara With Roasted Cauliflower 5 Steps

  • Step 1

    For the roasted cauliflower, toss the cauliflower florets with the olive oil, salt and pepper. Roast in a preheated 375°F oven for 20-30 minutes until softened and golden brown, set aside.

  • Step 2

    In a medium pot combine 4 cups of water with the rinsed black beluga lentils as well as the rinsed green du Puy lentils. Bring to a simmer and allow to cook for 10-15 minutes until softened but still ‘al dente’, strain off and set aside.

  • Step 3

    In a medium pot, heat the olive oil and butter on medium heat. Add in the ground corianderground cumin, bay leaves as well as the cinnamon stick and toast for about 1 minute until fragrant. Add in the rinsed long grain rice and continue to toast for another 2 minutes. Add in the par cooked lentils as well as 2 cups of water. Bring to a simmer, cover with a tight fitting lid and cook for 15-20 minutes until the liquid has been absorbed and the rice is cooked. Allow to stand for 5 minutes.

  • Step 4

    While the rice is cooking, prepare the onions: In a large sauté pan, heat the vegetable oil on medium high heat, add in the sliced onions as well as a sprinkle of salt and begin cooking until the onions are softened and deeply browned. Approximately 10-15 minutes. Set aside.

  • Step 5

    To finish: once the rice is cooked, fold in the roasted cauliflower, half of the fried onions as well as half of the soft herbs, mix and adjust seasoning. Transfer to a serving platter top with remaining fried onions, crispy fried shallots and remainder of the herb mixture.

Tags:

Toronto Recipes

Roasted Cauliflower

Mujadara

Mujadara With Roasted Cauliflower

Easy

Mujadara With Roasted Cauliflower

Vicky Tran

Vicky Tran

Instagram
Mujadara With Roasted Cauliflower

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 45 mins

0.0

Rate This Recipe

Middle Eastern

Main Dishes

Ingredients

Mujadara

  • 8 cups yellow onion, sliced

  • 6 cups water, divided

  • 1 cup soft herbs, chopped (can be any combination of dill, parsley, mint, cilantro)

  • 1 cup white long grain rice, rinsed

  • 1/2 cup black beluga lentils, rinsed

  • 1/2 cup green du Puy lentils, rinsed

  • 1/3 cup crispy fried shallots

  • 4 tablespoons vegetable oil

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 2 bay leaves

  • 1 cinnamon stick

  • Kosher, salt to taste

  • Black pepper, to taste

Roasted Cauliflower

  • 6 cups cauliflower florets, approximately 2-inch pieces

  • 2 tablespoons olive oil

  • Salt, to taste

  • Pepper, to taste

Send list of ingredients to myself

Method

Mujadara With Roasted Cauliflower 5 Steps

  • Step 1

    For the roasted cauliflower, toss the cauliflower florets with the olive oil, salt and pepper. Roast in a preheated 375°F oven for 20-30 minutes until softened and golden brown, set aside.

  • Step 2

    In a medium pot combine 4 cups of water with the rinsed black beluga lentils as well as the rinsed green du Puy lentils. Bring to a simmer and allow to cook for 10-15 minutes until softened but still ‘al dente’, strain off and set aside.

  • Step 3

    In a medium pot, heat the olive oil and butter on medium heat. Add in the ground corianderground cumin, bay leaves as well as the cinnamon stick and toast for about 1 minute until fragrant. Add in the rinsed long grain rice and continue to toast for another 2 minutes. Add in the par cooked lentils as well as 2 cups of water. Bring to a simmer, cover with a tight fitting lid and cook for 15-20 minutes until the liquid has been absorbed and the rice is cooked. Allow to stand for 5 minutes.

  • Step 4

    While the rice is cooking, prepare the onions: In a large sauté pan, heat the vegetable oil on medium high heat, add in the sliced onions as well as a sprinkle of salt and begin cooking until the onions are softened and deeply browned. Approximately 10-15 minutes. Set aside.

  • Step 5

    To finish: once the rice is cooked, fold in the roasted cauliflower, half of the fried onions as well as half of the soft herbs, mix and adjust seasoning. Transfer to a serving platter top with remaining fried onions, crispy fried shallots and remainder of the herb mixture.

Tags:

Toronto Recipes

Roasted Cauliflower

Mujadara

Mujadara With Roasted Cauliflower