Turmeric and Panko Cauliflower with Black Lentils

I love cauliflower and lentils, they are a great combo. The earthy flavor of both, plus both of their ability to transform into "something else", makes it a lovely combo that can be just about whatever you want for dinner.

This version has the sweet from the onions and lime in the lentils, to the crunchy in the panko sprinkles on top of the cauliflower to the bright and earthy-flavors in the turmeric. 

Keep in mind the main flavor here is turmeric, so when the instructions say "dash" it really is a dash... or a light dusting. 

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Tumeric and Panko Cauliflower with Black Lentils

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INGREDIENTS

1/2 head cauliflower

1/2 cup panko

1 cup black lentils

juice of one lime

1/2 red onion minced

1/2 tsp tumeric

sprinke coriander

sprinkle cumin

sprinkle ground ginger

4 tbs olive oil

salt

INSTRUCTIONS

Start by preheating your oven to 400F. And preparing a baking sheet with parchment paper.

Then rinse your lentils with water and place in pan. Cover with water and turn stove on med-high. Let boil and turn down to medium heat. Cover and let cook for about 15 minutes. Test lentils they should be about “al dente” add 1/4 tsp high quality salt and let cook for another 5-10 minutes until 90% cooked. Drain in a strainer and set aside.

While you are cooking the lentils slice your cauliflower into 1/2 inch slices and toss with 1 tbs of olive oil. Place in one layer on your baking sheet. Sprinkle your turmeric and then a slight dash of corriander and cumin and some salt.

In a small bowl mix together your panko 1 tbs olive oil and the 2/3 of the minced red onion (set the rest to the side). Layer the panko mixture on top of the cauliflower evenly. Place in oven and cook for 20 minutes.

Add 1 tbs olive oil to pan that lentils were cooked in and 1/3 of your chopped onion. Let cook for about 8-10 minutes, then add your lentils back in. Add your fresh lime juice and another tsp of olive oil and stir in. Cover and turn off stove.

While you have the lentils cooked and waiting for the cauliflower to finish. Take a chunk of crumbly wet cheese and drain with a paper towel and crumble. Set aside.

When you dish out the meal place the lentils down first, then the panko cauliflower and then a little bit of the crumbled cheese. I prefer a sheep’s milk cheese, but if you don’t have that use a feta (in water not pre crumbled).

Fresh coriander is a great addition if yo are having guests, and if entertaining a side of naan, and if you are a meat eater, this meal goes great with grilled chicken.