Creamy Cauliflower with Lentils
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied or divided by 2 and keeps well for about 2 days in the refrigerator.
Ingredients
| 3 cup Water |
| 1 cup Black Lentils (Urad Dal) |
| 2 cup Water |
| 2 head medium (5-6 inch dia.) Cauliflower, raw (broken into small flowerets) |
| 1/2 cup Lite Coconut Milk |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the water is boiling add the lentils, stir and reduce the heat to a simmer.
Cook slowly until the lentils are tender and the water is evaporated - about 20 to 25 minutes.
You may have to add more water if the water evaporates before the lentils are tender. Add water 1/4 cup at a time.
When the lentils are done, set aside.
While the lentils are cooking, place 2 cups water in a medium stock pot fitted with a steamer basket over high heat.
Place the cauliflower in the steamer basket and steam for about 20 - 25 minutes until soft.
Using a blender or a stick blender, pureé the cauliflower until smooth.
Add the light coconut milk, salt, and pepper, and pureé.
Fold the lentils into the cauliflower and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The combination of the nutty lentils and creamy, sweet cauliflower makes for an all purpose side dish: both a great starch and a vegetable in one. This is a great accompaniment for roasted chicken, pork or beef.