Cauliflower Rice Majadra

Cauliflower is a great vegetable that is low in calories, high in fiber, and rich in antioxidants.

I love the flavor of it because it really adapts to any seasoning. The way I prepare it creates a “dry” texture, more similar to rice, just low carb (unlike rice).

It’s a wonderful dish to serve as a main or as a side. You can add tofu or tempeh on top for extra protein.

This dish is a recreation of the “real” majadra which is a classic Mediterranean dish made with rice instead of cauliflower.

Ingredients

1 head of medium cauliflower, ground into a rice texture (in the food processor)

3 tablespoons of olive oil

1 teaspoon Old Bay seasoning

1 teaspoon garlic powder

1 teaspoon dried onion

1 teaspoon cumin

1 teaspoon sweet paprika

1 large onion, sliced into strips

2 tablespoons olive oil

1 cup dried green lentils

2 1/2 cups water

+Salt

+Pepper

Directions

Heat oven to 375 F

Take a baking sheet and line it with parchment paper.

Pour the cauliflower rice onto the baking sheet, drizzle with olive oil, and sprinkle with Old Bay seasoning, garlic powder, dried onion, cumin, sweet paprika, salt, and pepper. Mix well.

Bake in the oven for about 20 minutes until golden brown and “dry”. (After 10 minutes in the oven, mix with a fork to get everything cooked evenly.)

Take a saucepan and add lentils, water, and 1/2 teaspoon of salt. Bring to a boil, then lower to simmer until all the water has evaporated. Keep the lid on. Set aside.

Take a nonstick pan and add olive oil and onions. Sauté on medium heat until tender and golden brown. Set aside.

Assembling the dish:

Take a mixing bowl and add the cauliflower, lentils, and onions. Mix well. Adjust the seasoning as necessary. Serve warm.