¼cupcilantro, roughly chopped, plus more for serving
Instructions
Preheat the oven to 400 degrees F. Rinse and sort lentils, removing any debris. Combine lentils with 1 and ½ cups of water in a medium saucepan. Bring to a boil, then reduced to a simmer. Cook uncovered for 15-20 minutes, or until lentils are softened. Keep lentils covered with 1 inch of water while simmering.
While lentils are simmering, prepare cauliflower by roughly chopping into individual florets. Pulse in a food processor until broken down into small rice size pieces. Be careful to check after every pulse to make sure that the cauliflower isn't over processed.
Stir together brown sugar, turmeric, garam masala, lime juice, turmeric, and cayenne pepper in a small dish. Combine with riced cauliflower. Mix in whole cherry tomatoes.
Spread seasoned riced cauliflower and tomatoes in a thin layer on a parchment paper lined baking sheet. Bake in preheated oven for 15 minutes, stirring halfway through. Remove from oven and mix in drained lentils, cilantro, and additional lime juice. Season with salt to taste. Serve immediately or let cool in fridge prior to serving.
Notes
*See blog post for more information on the different spice options.