A great meal that not everyone liked

Curried Lentils and Cauliflower

Suz requested that I make this and then blog it so she could have easy access to the recipe. It is actually quite good but as you can see from the picture not everyone loved it.

Maryanna couldn't make up her mind and walked into the kitchen asking, "What's that yucky smell that smells so good"?  She had two full bowls.

James asked when I was ever going to make some "real food from a box". He pretended not to like it but ended up eating four bowls.

Henry and Clara gobbled it up without complaint but Peter only touched his rice and William decided he'd rather go to bed early than even taste it.

So here it is from one of my favorite cookbooks Feeding the Whole Family: 

1 cup dried lentils, washed and drained (I usually soak over night)

1 bay leaf

2 3/4 cups (divided)

2 tsp ghee or olive oil (ghee tastes better)

1 onion chopped

1 clove garlic, minced (I used three but it could use even more)

2 tsp sea salt

1 tsp ground coriander

1 tsp cumin (it could use more)

1 tsp turmeric

1/2 tsp ground cinnamon (I think that was too much - next time we'll use less)

1 head small cauliflower, cut into flowerets

1 cup tomato sauce

1 tsp fresh grated ginger

1/2 cup roasted cashews for garnish

Place lentils in a pot with bay leaf and 2 cups water: bring to boil.  Lower heat, cover, and let simmer 25 to 30 minutes, until lentils are soft and all the water is absorbed.

Heat ghee in a 4 qt pot or pressure cooker.  Add onion, garlic and salt, saute'. Add coriander, cumin, turmeric and cinnamon. Add cauliflower tomato sauce, ginger (actually I think it is better to add the ginger with the other aromatic spices), 3/4 cup water; stir well.  Cover and let simmer until cauliflower is tender (15-20 min.) or bring to high pressure and cook 5-7 minutes.

Stir lentils into cauliflower and serve over basamati rice.