CAULIFLOWER + BLACK LENTIL PILAF
Even a whole grain lover like me craves “something else” once in a while. I tried something a little different the other day to pair with my Grilled Calamari. I made a pilaf out of cauliflower and black lentils which surprisingly tasted so much like eating a side of rice. Instantly hooked. It was super easy too!
Black lentils look a little scary in the bag (like caviar) but once cooked, they’re more of a dark brown/dark grayish color very reminiscent of wild rice. They’re also not over-bearing! When mixed with the mashed cauliflower florets, it truly looked and tasted like we were noshing on yummy wild rice. For all you gluten-free advocates out there, please give this a try!
- Cauliflower (1)
- Black Lentils (1 cup)
- Olive Oil
- Salt + Pepper
- Bring a pot of water up to a boil for the cauliflower. Cut off some of the larger stems and add to the pot. Cook until fork tender.
- Meanwhile, wash your lentils and place in another pot with 4 cups of water (4-1 water-lentils ratio). Bring the water up to a boil and then bring the heat to a simmer. Let the lentils sit for a good 30 minutes until cooked through.
- When the cauliflower is done, drain and transfer to a mixing bowl. Drizzle in some olive oil, season with salt + pepper and mash away. You don’t want it to be super mushy but mashed enough that the florets are broken down.
- Drain the cooked lentils and add to the mashed cauliflower. Mix together until well combined. Season with additional salt + pepper as necessary.