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Tomato and cauliflower koshari

Name: Tomato and cauliflower koshari
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1/4 cup (60ml) olive oil; 1/2 cauliflower, cut into small florets; 400g can brown lentils, rinsed, drained; 1 onion, thinly sliced; 2 garlic cloves, thinly sliced; 500g cherry truss tomatoes; 1 tbs baharat (Middle Eastern spice mix – from Herbie’s Spices and delis); 2 x 250g packets microwave brown and wild rice (we used Uncle Ben’s)

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by Charlotte Binns-McDonald

Jun 01, 2017

Sick of the same old stuff for dinner? Whip up this Egyptian-inspired dish in no time at all! Its also vegan and vegetarian friendly.

1/4 cup (60ml) olive oil
1/2 cauliflower, cut into small florets
400g can brown lentils, rinsed, drained
1 onion, thinly sliced
2 garlic cloves, thinly sliced
500g cherry truss tomatoes
1 tbs baharat (Middle Eastern spice mix – from Herbie’s Spices and delis)
2 x 250g packets microwave brown and wild rice (we used Uncle Ben’s)

Method

1.

Heat 1 tbs oil in a frypan over high heat. Add the cauliflower and cook, stirring occasionally, for 5 minutes or until golden. Add the lentils and cook, stirring, for 2 minutes or until heated through. Transfer to a plate and cover to keep warm.
2.

Reduce heat to medium-high and add 1 tbs oil to frypan. Add onion and cook, stirring occasionally, for 10-12 minutes or until dark golden. Remove from pan and set aside on paper towel to drain.
3.

Meanwhile, add remaining 1 tbs oil to a separate frypan over high heat. Add the garlic, tomatoes, baharat and 3/4 cup (185ml) water. Bring to the boil and cook, stirring occasionally, for 5 minutes or until tomatoes have started to break down.
4.

Cook the rice according to packet instructions, then place in a bowl with cauliflower and lentils. Toss to combine.
5.

Divide the rice mixture between serving plates and top with tomato mixture and fried onion. Serve immediately.