Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)
User Reviews
4.7
64 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 (Servings)
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Calories
332 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Vegan
Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)
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This recipe makes a savory dish featuring tender lentils simmered in vegetable broth paired with riced cauliflower seasoned with curry spices. Crispy shallots coated in chickpea flour add a crunchy contrast on top, enhancing the texture and flavor. The dish combines earthy lentils, fragrant spices, and the mild freshness of cauliflower rice, inspired by mujadarra's essence but with a twist.
Description
Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired) starts with lentils cooked until just tender in vegetable broth, retaining some bite. The cooking liquid is reserved to incorporate flavor. Cauliflower is riced finely to provide a low-carb, textured base infused with curry powder and salt. Sliced shallots are coated in chickpea flour and salt, then pan-fried or baked to a crispy golden state, serving as a flavorful topping that contrasts the softer textures below.
The dish utilizes toasted cumin and coriander seeds and optionally includes finely chopped dates for a hint of sweetness. Serving suggestions include fresh parsley, lemon juice, or pomegranate arils to provide brightness and complementary flavors. This combination creates an earthy, spiced, and layered dish suitable as a vegetarian entrée or side.
The recipe provides options for oil-free cooking by baking the coated shallots lightly sprayed with oil or omitting oil altogether, ensuring crispy texture without excessive fat. Using canned lentils can speed preparation, requiring only rinsing and draining.
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Ingredients
LENTILS
- 3/4 cup lentils we recommend soaking overnight or buying sprouted, green or brown
- 2 ¼ cups vegetable broth sub up to 1/2 with water - RESERVE remaining liquid after cooking, low sodium
CAULIFLOWER RICE
- 1 medium head cauliflower ~4 cups as recipe is written, riced
SHALLOT
- 2 cups shallot or sub diced onion, thinly sliced
- 1/2 cup chickpea flour or brown rice flour or all-purpose flour if not grain-free
- 1/2 heaping tsp salt sea salt
- 1-2 Tbsp avocado oil see notes on reducing or omitting oil, or more as needed
THE REST
- 1 Tbsp avocado oil or sub water, or olive oil
- 1 tsp cumin seed
- 1 tsp coriander seed
- 1-2 Tbsp curry powder (or sub store-bought)
- salt ~1/2 tsp as recipe is written, sea salt, to taste
- 2 medjool dates optional, pitted and finely chopped
FOR SERVING optional
- lemon juice
- parsley fresh
- pomegranate arils
Instructions
- Start by cooking lentils (see notes if using canned). Add rinsed and drained lentils to a small saucepan and cover with vegetable broth. Bring to a low boil over medium-high heat. Then reduce heat to low and simmer until lentils are just tender with a very slight bite — about 15-20 minutes.
- Remove lentils from heat but don’t drain yet. Set a fine mesh strainer or colander over a mixing bowl and strain the lentils, SAVING the vegetable broth for later use!
- Next, using a fine box grater or the grater attachment on your food processor, prepare your cauliflower rice if you haven’t already. See this post for more detailed instructions. Set aside.
- Next, add sliced shallot to a small mixing bowl and toss to coat with chickpea flour and sea salt. Set aside. NOTE: If you'd prefer more tender shallot, simply pan sauté (omitting the crispy coating mixture) in a little oil or water over medium-low heat until golden brown and tender. See notes for low/no-oil option.
- Heat a large skillet over medium heat. Once hot, add oil (starting with the lesser amount) and only as many shallot pieces as will fit comfortably in the pan. Sauté until crispy and brown, stirring frequently — about 4-5 minutes. Repeat as needed, adding more oil and shallots to the pan until all are cooked. Remove half of the shallot from the pan and set aside for later use.
- To the skillet with the remaining shallot, add a bit more oil (or water). Then add coriander and cumin seed and toast for 1-2 minutes, stirring frequently.
- Add cooked drained lentils and season with a few pinches of sea salt. Stir and cook for 2-3 minutes.
- Then add cauliflower rice, curry powder (starting with the lower amount and working your way up), a healthy pinch of sea salt, and the remaining crispy shallot set aside from earlier (reserving a few spoonfuls for garnish if desired). Add a few Tbsp (~45 ml) of the reserved lentil vegetable broth at a time until the cauliflower rice appears moistened. You don’t want it to be soggy, just slightly moistened.
- Add dates (optional) at this time and stir again to combine. Continue sautéing over medium heat uncovered, stirring occasionally, about 4-5 minutes, or until cauliflower rice is tender and golden brown.
- Taste and adjust flavor as needed, adding more salt or curry powder to taste or broth for moisture.
- Garnish with any remaining crispy shallot (optional), lemon wedges, fresh parsley, and/or pomegranate arils (optional) and serve.
- Best when fresh, though leftovers can be stored in the refrigerator up to 2-3 days and be reheated on the stovetop over medium heat until hot.
Notes
- If using canned lentils, rinse and drain before adding to the dish as instructed.
- For lower or no oil options, bake the chickpea flour-coated shallots at 400°F for 7-10 minutes, stirring occasionally until golden and crisp.
- This dish combines the textures of soft lentils and cauliflower rice with the crispiness of fried shallots for balanced mouthfeel.
Nutrition Information
Show Details
Serving
1servings
Calories
332
(17%)
Carbohydrates
51.4g
(17%)
Protein
15.9g
(32%)
Fat
9.2g
(14%)
Saturated Fat
1.1g
(6%)
Sodium
438mg
(18%)
Potassium
855mg
(18%)
Fiber
13.1g
(52%)
Sugar
12.3g
(25%)
Nutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 332 | 17% |
| Carbohydrates | 51.4g | 17% |
| Protein | 15.9g | 32% |
| Fat | 9.2g | 14% |
| Saturated Fat | 1.1g | 6% |
| Sodium | 438mg | 18% |
| Potassium | 855mg | 18% |
| Fiber | 13.1g | 52% |
| Sugar | 12.3g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
64 reviews
Excellent
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