Cauliflower Lentil Rice Bake

This was so tasty, and so easy to make.  I added ground beef (3/4 lb.) with the garlic, green onions, and spice mixture and browned the meat over medium-high heat for a few minutes.  I didn’t have mushrooms, so I thinly sliced zucchini and used that instead.  I also used a mixture of parmesan and mozzarella solely because I didn’t have cheddar.

Recipe available here (or below).

*Note that “Ontario onions” are actually green onions, and Ontario garlic is, well, garlic.

*This recipe for Indian Ground Beef With Cauliflower, Potatoes, and Curry Spices also sounds really good, but I haven’t made it yet.

Full recipe follows…


2 tbsp (25 mL) vegetable oil
2 Ontario Onions, chopped
2 cloves Ontario Garlic, minced
2 cups (500 mL) sliced Ontario Mushrooms
2 tsp (10 mL) ground cumin
1/2 tsp (2 mL) turmeric
1 can (28 oz / 796 mL) diced tomatoes
4 cups (1 L) coarsely chopped Ontario Cauliflower
1 cup (250 mL) vegetable or chicken stock
1/2 cup (125 mL) red lentils
1/2 cup (125 mL) long-grain rice
Salt and pepper to taste
1/2 cup (125 mL) shredded Cheddar cheese



Preparation Time: 15 minutes
Cooking Time: 30 minutes

Serves 4 to 6

In large saucepan, heat oil over medium heat. Add onions, garlic, mushrooms, cumin and turmeric; cook for 5 minutes, stirring occasionally. Stir in tomatoes, cauliflower, stock, lentils and rice; bring to full boil.

Transfer to 12-cup (3 L) casserole dish; cover and bake in 350°F (180°C) oven for 30 minutes or to desired doneness. Season with salt and pepper to taste. Sprinkle with cheese; bake, uncovered, for 5 minutes or until cheese is melted.

Explore posts in the same categories: gluten-free, main course

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