CAULIFLOWER LENTIL PILAF Makes 3-4 servings | 30 min + soak time ingredients 1 cup basmati rice 1⁄2 cup channa dal 4 Tbsp olive oil 1 tsp black mustard seeds 1-2 cups of fnely chopped caulifower greens 10-12 whole cloves, crushed slightly with a rolling pin 1⁄2 of a large caulifower, cut into 1” forets 1 serrano pepper, sliced 1 tsp turmeric 3 inch cinnamon stick 1 1⁄2 tsp salt ½ cup toasted sliced almonds ½ cup dried currants instructions 1. Combine the channa dal with the basmati rice, rinse in cold water 2-3 times, then soak for 2-3 hours or overnight. Drain. 2. Heat the olive in a medium sized heavy bottom stockpot until the oil is just shy of smoking, then add the mustard seeds. They will pop and sizzle and within 2-3 seconds, add the greens, crushed cloves and caulifower forets. Cover the stockpot, lower the heat to medium and cook the mixture until the caulifower has a little bit of color on the edges and the greens are wilted. 3. Add the serrano pepper, turmeric, cinnamon stick, drained rice and channa dal mixture, 3 ½ cups of water and bring the mixture to a boil. 4. Turn the heat down to the lowest setting, cover the stockpot and simmer the rice for 7-8 minutes until almost all the water is absorbed. 5. Turn the heat off, add the almonds and currants and cover the pot letting the pilaf rest for 10-15 minutes. Fluff the pilaf with a fork and serve. notes & variations • If the caulifower head does not have greens attached to it, use green or white onions. • Replace the channa dal with moong or masoor dal. • Caulifower can be replaced with broccolini, broccoli or cabbage.