Curried Cauliflower Rice with Lentils & Crispy Shallots

Combine the lentils and vegetable broth in a saucepan. Bring to a boil over medium-high heat, then simmer on low until just tender, 15–20 minutes.

Strain, reserving the cooking broth for later; set both lentils and broth aside.

Rice the cauliflower on the large holes of a box grater (or pulse in a food processor) and set aside.

Toss the sliced shallots with the flour and half of the salt until evenly coated.

Heat half of the oil in a large skillet over medium heat. Cook the coated shallots in batches, stirring, until golden and crisp, 4–6 minutes; add a splash more oil if the pan looks dry. Transfer to a paper towel–lined plate and reserve half for garnish.

Return the skillet to medium heat with the remaining oil. Add the cumin and coriander seeds and toast until fragrant, 1–2 minutes.

Add the cooked lentils and half of the remaining salt; cook, stirring, for 2–3 minutes to coat with the spices.

Stir in the riced cauliflower, curry powder, the last of the salt, and half of the crispy shallots. Splash in reserved broth a little at a time (about 1/2–1 cup total) to moisten. Add the chopped dates and sauté, stirring, until the cauliflower is tender but not mushy, 4–5 minutes.

Taste and adjust seasoning with additional salt or curry powder as desired.

Serve topped with the reserved crispy shallots, lemon wedges for squeezing, and chopped parsley.