Middle Eastern Rice & Lentils w/ Saffron Roasted Cauliflower

• 2 c carrots, shredded
  
• 2 tbsp fresh lemon juice
• 2 tsp ground cumin
• Kosher salt & freshly ground black pepper
• 1/4 c extra-virgin olive oil
• 1 onion, halved and thinly sliced
• 2 cloves garlic, finely chopped
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 1/4 c basmati rice
• 1 15 oz lentils, cooked, drained and rinsed
• 3/4 c low-fat plain Greek yogurt 
• Cilantro, chopped

 

• 1/4 c extra-virgin olive oil
• 1/2 tsp lightly crumbled saffron threads
• 1/4 tsp coriander seeds, crushed
• 2 cloves garlic, smashed
• 1 shallot, chopped
• Kosher salt
• 1 head cauliflower, cut into florets
• Juice of 1/2 lemon
• Parsley, chopped

 

To prepare the lentils, toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside.
Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.
Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.

 

 

For the cauliflower, preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.

Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.