Name: Banquet Bowls with Cauliflower Hazelnut Pilaf, Dhal and Scallion Cucumber Raita
Yield: 5 - 6 servings
Cuisine: Indian
Ingredients: 2 Tbsp coconut oil; 1 onion, diced; 2 cloves garlic, minced; 1 Tbsp fresh grated ginger; 1 Tbsp curry powder (mild or hot); 2 tsp garam masala; 1 tsp sea salt; Ground black pepper, to taste; 1 cup brown basmati rice, rinsed well and drained; 1 ¾ cups water; 1 Tbsp lemon juice; 1 small small head or ½ large head cauliflower, chopped into very tiny pieces; ½ cup roasted hazelnuts, chopped; ½ cup chopped fresh cilantro; 3 ½ cups water; 2 cups dried red lentils; ½ cup coconut milk; 2 tsp lemon juice; 2 tsp maple syrup; 2 tsp curry powder (mild or hot); 1 tsp sea salt; 1 cup diced English cucumber; ¾ cup plain Greek yogurt; ¼ cup cilantro, chopped; 4 scallions, sliced; 1 tsp lemon juice

Banquet Bowls with Cauliflower Hazelnut Pilaf, Dhal and Scallion Cucumber Raita

Yields

5 - 6 servings

This Indian-inspired bowl is full of colourful ingredients and delicious flavours.

ingredients

Cauliflower Hazelnut Pilaf

Tbsp coconut oil

onion, diced

cloves garlic, minced

Tbsp fresh grated ginger

Tbsp curry powder (mild or hot)

tsp garam masala

tsp sea salt

Ground black pepper, to taste

cup brown basmati rice, rinsed well and drained

1 ¾

cups water

Tbsp lemon juice

small small head or ½ large head cauliflower, chopped into very tiny pieces

cup roasted hazelnuts, chopped

cup chopped fresh cilantro

Dhal

3 ½

cups water

cups dried red lentils

cup coconut milk

tsp lemon juice

tsp maple syrup

tsp curry powder (mild or hot)

tsp sea salt

Scallion Cucumber Raita

cup diced English cucumber

cup plain Greek yogurt

cup cilantro, chopped

scallions, sliced

tsp lemon juice

Ingredient Substitution Guide

directions

Step 1

In a large pot (do not use a high-sided skillet or rice will not cook properly), heat oil over medium. Add onion, garlic, ginger, spices, salt, and pepper. Sauté for 10 minutes, until onions are soft.

Step 2

Add rice, stirring constantly to toast for 2 minutes, followed by water and lemon juice. Bring to a boil, reduce to a simmer, cover, and cook for 45 minutes.

Step 3

Stir in cauliflower, cover, increase heat slightly, and cook for an additional 10 minutes, or until cauliflower is tender.

Step 4

Remove from heat and fold in hazelnuts and cilantro.

Step 5

Place all ingredients for dhal in a large high-sided skillet or medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered for 20 to 25 minutes, stirring often.

Step 6

In a medium bowl, mix all raita ingredients together until incorporated.

Step 7

In bowls, fill one side with pilaf, followed by dhal opposite, and generously dollop raita in a corner (it tastes wonderful as it mixes in). Serve.

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Banquet Bowls with Cauliflower Hazelnut Pilaf, Dhal and Scallion Cucumber Raita