Cauliflower Rice Mujadara
Lightened up mujadara with low-carb cauliflower rice instead of regular rice and less oil. This dish is super easy to make and can be eaten as a side or a vegetarian main. It's gluten-free, grain-free and vegan.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tablespoons avocado or olive oil
- 2 cloves garlic (minced)
- 1 large yellow onion (halved and thinly sliced (use the slicing blade on your food processor, or a mandoline if you have one))
- 2 cups fresh or frozen cauliflower rice
- 2 cups cooked green/brown lentils
- 1/2 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Sea salt and pepper
- Plain Greek yogurt or coconut yogurt
- Crushed red pepper flakes (optional)
- Chopped fresh mint and parsley (for serving)
Instructions
- 1
Heat oil in a large skillet over medium heat. When the oil shimmers, add the garlic and onions. Cover and cook, stirring frequently, until onions are soft and dark brown, about 20-30 minutes. Add cumin, cinnamon and season with a few liberal shakes of salt and pepper.
- 2
Lower heat and add cauliflower rice to the skillet. Cook until cauliflower rice has soften, about 5 minutes.
- 3
Stir together cooked lentils, onions and cauliflower rice in a large dish. Serve warm (or at room temp).
- 4
Top with a little yogurt, crushed red pepper flakes (if using), fresh mint and parsley.