Wealden Times | WT195 | May 2018 | Restoration & New Build supplement inside

Cauliflower and red lentil kichri
Serves 4-5 Prep and cooking time: 1 hour. Vegan option: omit yoghurt
Cauliflower rice taken to the next level kichri is an Iraqi dish
with Indian roots made with rice and red lentils. The Indian
dish (khichdi) is rich with spices, herbs and even nuts, whereas
the Iraqi version is more minimal in nature. Due to its high
nutritional value, kichri is prepared by some Jews of Iraqi descent
before ritual fasting. The final step of preparation is what makes
it unique: garlic and cumin are fried in oil and drizzled on top
of the dish. In this recipe I make kichri just as my grandmother,
Hanna, taught me, but using cauliflower grains instead of rice.
After seeing them do so well in stir-fried ‘rice’, I wanted to test
their power in a different rice dish, and I am very proud of the
results. The amount of water I use might not seem like much,
but it is enough because you only need moisture for the lentils.
If you put in too much water, things will get mushy. You can top
your kichri with fried eggs, baked or fried aubergines (eggplants),
grated fresh tomatoes, sour cream and chopped spring onions
(scallions).
For the cauliflower and lentils
• 1 medium-size cauliflower
• 250 g (9 oz/1 cup) red
lentils, preferably whole
• 2–3 tablespoons olive oil
• 1 scant teaspoon ground
turmeric
• 350 ml (12 fl oz/1½ cups)
water
• fine sea salt
To finish the dish
• 6–7 garlic cloves, peeled
and grated
• 3–6 tablespoons olive oil
• 1 teaspoon ground cumin
(or whole seeds)
• natural yoghurt,
homemade tahini or
lemon wedges, to serve
To cook the cauliflower and
1 lentils: Cut the cauliflower
into florets. Chop the florets
into small pieces that resemble
breadcrumbs (using a food
processor, a box grater or a
knife). Place the lentils in a
fine sieve and rinse really well
(stirring with your hands).
Allow to drain.
2Place the cauliflower
crumbs and lentils in a
medium-size saucepan. Add the
oil, turmeric and water, and stir.
Bring to the boil over a
3 high heat, season generously
with salt, cover, reduce the heat
to low and cook for 12– 16
minutes, until the cauliflower
and lentils are tender but not
mushy.
To finish: Place the garlic
4 and oil in a small frying
pan over a medium heat and
cook for 20–30 seconds until
fragrant.
Add the cumin and fry for
5 a further 20–30 seconds
until the aromas are deeply
satisfying. If you see the garlic
beginning to take colour,
remove from the heat.
Empty the pan with the
6
Cauliflower by Oz Telem, published by
Hardie Grant £15 hardiegrant.com
sizzling garlic and cumin
into the cauliflower and
lentils. Combine gently. Serve
alongside yoghurt, tahini or
with a wedge of lemon.
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