Lebanese rice (Mujadara) with roast cauliflower

If you haven’t noticed by now, I love cauliflower.

I make this all the time for my family and it’s so easy and so cheap!  I am obsessed with sumac too and it really lifts this dish, it can easily be substituted for zaatar or dried oregano.


Olive oil (about 2 tablespoons)

1 cup of long grain rice

1 onion

1 can of brown lentils

2 cups of veggie stock

3-4 Garlic cloves, washed and peeled

Small cauliflower, cut into small florets

More olive oil


1 tablespoon of vegan butter

Optional fresh parsley (I got mine from my veggie patch)

Optional coconut yogurt (I use the Nakula natural flavour)


  1. Preheat oven to 190 degrees Celsius /375 degrees Fahrenheit
  2. Place cauliflower on a lined tray, drizzle with oil and dust generously with sumac, cook for 15-20 minutes (time will vary depending on how small the florets are cut)
  3. Heat a generous amount of olive oil over a medium heat in a large heavy based fry pan adding cloves of garlic until the colour starts to turn. Remove from pan and set aside.
  4. Add onion and stir until translucent
  5. Add rice, stir until it’s coated in the oil and onions
  6. Add can of lentils (no need to drain) and stock, stir and cover with saucepan lid and cook for about 12-15 minutes, until the rice is cooked, you may need to stir a few times.
  7. Stir through vegan butter to coat the rice (trust me!!)
  8. Serve rice with cauliflower, yogurt and parsley


This dish is seriously CHEAP.

Works out at about $1 a serve, plus there is usually left overs for lunch!

If you do reheat, make sure you add a dash of water so the rice doesn’t dry out.

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