Ingredients

• 1 medium head cauliflower, cut into florets
• 200g brown basmati rice
• 150g green or brown lentils, rinsed
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 100g fresh spinach
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon smoked paprika
• 900ml water or vegetable broth
• 60g tahini
• 1 lemon, juiced
• 50g pumpkin seeds, for garnish
• Fresh parsley, chopped, for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. On a baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Roast for 20-25 minutes, until tender and golden brown at the edges.
2. 2.While the cauliflower roasts, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic, cumin, coriander, and turmeric, and cook for one more minute until fragrant.
3. 3.Add the rinsed brown rice and lentils to the pot. Stir to coat with the spices. Pour in the water or vegetable broth, add a pinch of salt, and bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, until the liquid is absorbed.
4. 4.While the pilaf cooks, prepare the drizzle. In a small bowl, whisk together the tahini, lemon juice, and 3-4 tablespoons of water until you reach a smooth, pourable consistency. Season with a pinch of salt.
5. 5.Once the pilaf is cooked, remove it from the heat. Gently fold in the roasted cauliflower and the fresh spinach; the residual heat will wilt the spinach. Let it stand covered for 5 minutes.
6. 6.Serve the pilaf warm, drizzled with the tahini-lemon sauce and garnished with toasted pumpkin seeds and fresh parsley.

Nutrition Information

Why this recipe