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About the Dish

  • Brown Rice

    Brown Rice

  • Cauliflower


  • Shallot


  • Carrot


  • Spice Blend

    Spice Blend

  • Green Lentils

    Green Lentils

  • Red Currants

    Red Currants

  • Butter


  • Mint


  • Cashews



To make the rice: In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
Prepare your mise en place: Cut stem from cauliflower head. Separate florets, and cut into 1/2-inch to 3/4-inch pieces; you should have about 2 cups florets. Thinly slice stems. Peel, halve and thinly slice shallot. Peel carrot, remove stem, half lengthwise and thinly slice. Remove mint leaves from sprigs and rough chop leaves.
In a large mixing bowl, toss cauliflower florets and stems with 1/4 teaspoon kosher salt and 1 teaspoon cooking oil. Spread in a single layer on a baking pan (reserve mixing bowl), cover pan completely with aluminum foil and place in oven. Cook 10 minutes. Take pan out of oven, remove foil, return pan to oven and cook until cauliflower is brown and caramelized, about 15 minutes more.
While cauliflower cooks, place a saucepan over medium heat and add remaining 1 teaspoon cooking oil. Add shallots and carrot; cook 4 minutes. Stir in spice blend and remaining 1/4 teaspoon kosher salt. Cook, stirring frequently, 1 minute. Add lentils, currants and remaining 2 1/2 cups water. Bring mixture to a boil, then reduce heat to a low simmer. Cook until lentils are tender, 18-20 minutes. Add cauliflower to the lentil mixture, and stir to combine.
Fluff butter into rice with a fork. Divide rice and cauliflower mixture between 2 plates. Top with chopped mint and cashew pieces, and enjoy!