Mujadara With Roasted Cauliflower 5 Steps
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.
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.
In a medium pot, heat the olive oil and butter on medium heat. Add in the ground coriander, ground 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.
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.
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.