We are so self sufficient these days. Cures for our ailments, answers to our questions, the fulfillment of our every craving lies within reach, often instantaneously. And yet still, nobody can resist the option to let someone – a real person – take time to care for them. At least not in this house, which is just what happened the other night, when my Australian Man was a bit under the weather.
A simple, home cooked meal was on order, and I could look no further than combining two classic favorites from this blog: mujaddara, a simple pilaf of rice and lentils (and one of the first recipes I ever posted here) and roasted cauliflower.
Mujaddara is, technically speaking, so analog. It involves boiling rice and lentils, roasting cauliflower florets, chopping some fresh tomatoes and cucumber and tossing it all together. It is time and cost efficient, and can be made in large quantities to feed a group. It requires one pot, and the roasted cauliflower and salad just a chopping board, baking sheet and an oven.
I recommend gently boiling the lentils for about 25 minutes a day in advance to save time. Then add them to the rice and cook according to the recipe linked above. Toss the cauliflower in oil and roast while the rice is cooking, and the whole dish comes together in about 35 minutes. Top with toasted pine nuts and a sprinkle of dried mint, if you’re feeling fancy. Otherwise just serve with lemon or some garlic yogurt, as we do.