Occasionally (especially when offsetting candy consumption!), I crave a strictly vegetarian meal – and I find this hearty, Halloween-y colored plate to be a flavorful, filling, and guilt-free meal!
Orange Cauliflower with Indian Spices and Black Lentils
4 c. water
1 c. dry black beluga lentils, rinsed and picked over
1/2 medium onion
1 clove garlic, smashed
2 t. ground coriander
2 t. Kosher salt
1/4 t. cracked black pepper to taste
2 T. extra virgin olive oil for cooked lentils, plus 2 T. for cauliflower
1 head cauliflower (I was lucky to find orange cauliflower) broken into florets
1 T. curry powder
1 T. turmeric
1 T cumin
1/2 lime, juiced
Preheat oven to 400 degrees. Bring water to a boil in large saucepan; add lentils, onion, garlic, coriander and salt. Once water returns to boil, reduce to simmer and gently cook until desired tenderness about 25-35 minutes. Drain lentils, remove smashed garlic clove, and pour onto serving platter, and drizzle with olive oil.
While lentils cook, toss florets with olive oil and spices and additional salt and pepper to taste. Place on parchment-lined baking sheet and roast until tender, shaking pan to redistribute midway through cooking; florets should be just tender when forked and caramelized on exterior. Place on top of lentils on plate and squeeze on top juice from one-half lime.
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