cauliflower, with leaves
chillies, more if you prefer spicy, slit down the middle
garlic, halved lengthways
Remove cauliflower stalk leaves, discard battered and tough outer leaves. Roughly chop.
In a small bowl, mix olive oil with spices, sea salt, and harissa paste.
Turn the cauliflower upside down and pour ¼ of the spice mix into the gaps. Push the garlic and chillies into the gaps, as hard as needed.
Turn the cauliflower over and rub or brush the remaining spice mix all over.
Wrap in foil tightly so the steam is trapped inside while baking. Bake for 30m until a fork can easily enter without resistance.
Coat cauliflower leaves with olive oil, sea salt, and pepper. Bake for 15m.
mint leaves, finely chopped
In a small bowl, combine all ingredients. Refrigerate for 30m.
onions, thinly sliced
In a deep pan over medium heat, add vegetable oil to sauté onions until lightly golden and soft (20m). Set aside.
dried green lentils
In a pot over medium-high heat, add vegetable oil to cook ground coriander and ground cumin until fragrant, stirring often.
Add all remaining ingredients and water to cover rice by 1". Bring to a boil. Turn down heat to low. Simmer until rice and lentils are cooked (25m). Remove from heat.
Let it sit with a tea towel and lid on top. This helps make the rice fluffy.
parsley leaves, stalks removed
dill leaves, stalks removed
mint leaves, stalks removed
grape tomatoes, halved
toasted almonds, roughly chopped
sea salt, to taste
In a mixing bowl, combine all ingredients.
Serve this meal family-style in their own separate plates and bowls. In a serving dish, place mujadara and mix in the onions. Serve.