Creamy coconut lentils with spiced cauliflower and crispy sesame rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the cauliflower with 1 1/2 tablespoons olive oil, curry powder, 1 teaspoon of the cumin, smoked paprika, turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.

2. 2

   While the cauliflower roasts, heat a wide saucepan over medium heat. Add the remaining 1 1/2 tablespoons olive oil, the onion, and a pinch of salt. Cook for 5 minutes until softened. Stir in the garlic, ginger, remaining 1/2 teaspoon cumin, and red pepper flakes, and cook 1 minute more.

3. 3

   Add the red lentils, crushed tomato, and water or vegetable broth to the saucepan. Stir well and bring to a gentle boil. Lower the heat and cook for 12 to 15 minutes, stirring occasionally, until the lentils are tender.

4. 4

   Pour in the coconut milk and cook over low heat for 5 minutes more until silky and creamy. Season with the remaining salt and black pepper to taste. Turn off the heat and stir in 1 tablespoon of the lime juice.

5. 5

   For the crispy rice, heat a large nonstick skillet over medium-high heat. Add the cooked cold jasmine rice, sesame seeds, a pinch of salt, and the remaining 1 tablespoon lime juice. Spread the rice out and cook without stirring for 3 to 4 minutes; then toss and cook 3 to 4 minutes more until some parts are crisp.

6. 6

   Spoon the creamy lentils into shallow bowls. Top with the roasted cauliflower and finish with the crispy sesame rice. Sprinkle with fresh cilantro and, if desired, a little lime zest before serving.