Miso Lentils with Caramelized Cauliflower (vegan)

Recipe from BOSH
Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

My husband and I loved this dish.  Though the ingredient list is long, most of the ingredients are spices.  The method is pretty basic. Be sure to have everything measured and prepped before beginning, as it comes together quickly. The dish tasted quite good as leftovers, so you can make this on your food prep day. Be sure to serve with some sort of grain and/or flat bread for soaking up the delicious sauce.  

Ingredients for the Cauliflower
1 medium cauliflower, cut into small florets
1 Tablespoon olive oil
2 Tablespoon brown rice miso paste
1 Tablespoon soy sauce
1 Tablespoon maple syrup
1 Tablespoon balsamic vinegar

Ingredients for the Lentils
1 teaspoon coriander seeds
2 medium onions, chopped
4 cloves of garlic, minced
2 inch piece of fresh ginger (I used 1 Tablespoon minced ginger from a jar.)
1 red chili (I used ½ jalapeno, minced)
2 teaspoons smoked paprika
2 Tablespoons olive oil
2 Tablespoons plant-based butter
1 teaspoon mustard seeds
1 teaspoon cumin seeds
6 curry leaves
1 bay leaf
1 teaspoon turmeric
1 teaspoon smoked paprika
15 oz. can of chopped tomatoes
2 (15 oz.) cans lentils (I used 2 cups cooked homemade French lentils. Be sure to rinse and drain the lentils whether you’re using canned or homemade.)
2 Tablespoon miso paste
1 small lime, juiced (I would begin with 1 Tablespoon juice, taste and then go from there.)
1 Tablespoon minced fresh cilantro

Ingredients for Serving

½ cup plant-based yogurt
1 Tablespoon fresh lime juice, or to taste
Salt and pepper, to taste

the Roasted Cauliflower florets
Toasted seeds (I used Smokey Granola.)
Plant-based Naan bread or Roti or brown rice or other grain

Preheat the oven to 425F. Cut the cauliflower into bite-sized florets.  Add the olive oil, miso paste, soy sauce, balsamic vinegar, paprika and maple syrup to a large bowl. Whisk together well.  Add the cauliflower and toss until thoroughly coated. Transfer to a baking tray and roast for 30 minutes, mixing half way until tender and caramelized.

Heat the oil and butter in the pan over medium heat.  Add the mustard seeds and coriander seeds and fry for 30 seconds or until they start to pop. Add the cumin seeds, curry leaves, bay leaf and fry for 1 minute until fragrant.  Add the onions and the chili to the pan and fry for 6-7 minutes until soft and golden. Add the turmeric and paprika and fry for 30 seconds. Add the rinsed and drained lentils and stir for 2 minutes. Add the tomatoes, miso paste and maple syrup, stir to combine and simmer for 3-4 minutes. Pour in the coconut milk, stir to combine and simmer for 3-4 minutes.  Add the lime juice and cilantro.  Stir, taste and adjust seasoning. 

 
Add the coconut yogurt, lime juice, salt and pepper, to taste, to a small bowl and stir to combine. Add a little water to loosen if needs be. Drizzle over the yoghurt, sprinkle over the toasted nuts/seeds, garnish with cilantro leaves, top with the cauliflower florets and serve immediately with the bread of your choice or grain.