This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Green Eggs and Ham was the story of my life. I wouldn't eat a thing when I was a kid, but Dr. Suess inspired me to try cauliflower."
- Jim Carrey, Comic
The combination of the nutty lentils and creamy, sweet cauliflower makes for an all purpose side dish: both a great starch and a vegetable in one. This is a great accompaniment for roasted chicken, pork or beef.
The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled "light" or "lite" coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.
I have used two coconut milk products and both are excellent. One is called Ka-Me and the other is A Taste of Thai. Both companies' products are widely available, but the light coconut milk is not found in every store. Ask the market manager to order some if you do not see it on the shelf.
1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe keeps well for about 2 days in the refrigerator.
|1 cup||black lentils|
|2 medium||heads cauliflower (broken into small flowerets)|
|1/2 cup||light coconut milk|
|fresh ground black pepper (to taste)|
Place 3 cups water in a medium sauce pan over high heat.
When the water is boiling add the lentils, stir and reduce the heat to a simmer.
Cook slowly until the lentils are tender and the water is evaporated – about 20 to 25 minutes.
You may have to add more water if the water evaporates before the lentils are tender. Add water 1/4 cup at a time.
When the lentils are done, set aside.
While the lentils are cooking, place 2 cups water in a medium stock pot fitted with a steamer basket over high heat.
Place the cauliflower in the steamer basket and steam for about 20 - 25 minutes until soft.
Using a blender or a stick blender, pureé the cauliflower until smooth.
Add the light coconut milk, salt, and pepper, and pureé.
Fold the lentils into the cauliflower and serve.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 256||Calories from Fat 22|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 44g||15%|
|Dietary Fiber 22g||73%|
|Vitamin A 1%||Vitamin C 227%|
|Calcium 10%||Iron 29%|
|Vitamin K 48 mcg||Potassium 1346 mg|
|Magnesium 105 mg|