Instructions
Follow the steps and taste along the way.
Prepare the cauliflower for roasting
Preheat the oven to 220 °C. Cut the cauliflower into florets about 3 cm across and toss with 15 ml olive oil and 2 g salt. Spread in a single layer on a baking sheet.
Roast the cauliflower and cook the rice
Roast the cauliflower for 25–30 minutes, turning the florets after 15 minutes; they should have browned edges and tender centers. Rinse the rice with cold water. Bring 420 ml water and 2 g salt to a boil in a saucepan, add the rice, cover, and cook over the lowest heat for 12 minutes. Remove from the heat and leave covered for another 5 minutes.
Sauté the onion and spices
Finely dice the onion, and finely chop the garlic and ginger. Heat the remaining 15 ml oil in a medium-sized pot. Sauté the onion over medium heat for 6–7 minutes, until softened and beginning to turn golden. Add the garlic, ginger, curry powder, and cumin; stir for 30 seconds, until fragrant.
Cook the lentil base
Rinse the lentils and drain them. Add them to the pot along with 500 ml water, the coconut milk, and 4 g salt. Bring to a gentle simmer and cook without letting it boil vigorously for 16–18 minutes, stirring occasionally, until the lentils are tender and the base is creamy.
Season and serve
Stir in the spinach and cook for about 1 minute, just until wilted. Remove from the heat, add the lime juice, and stir. Fluff the rice with a fork. Divide the rice, lentil base, and hot roasted cauliflower among plates.
