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Step 1
Heat 1 tbs oil in a frypan over high heat. Add the cauliflower and cook, stirring occasionally, for 5 minutes or until golden. Add the lentils and cook, stirring, for 2 minutes or until heated through. Transfer to a plate and cover to keep warm.
Step 2
Reduce heat to medium-high and add 1 tbs oil to frypan. Add onion and cook, stirring occasionally, for 10-12 minutes or until dark golden. Remove from pan and set aside on paper towel to drain.
Step 3
Meanwhile, add remaining 1 tbs oil to a separate frypan over high heat. Add the garlic, tomatoes, baharat and 3/4 cup (185ml) water. Bring to the boil and cook, stirring occasionally, for 5 minutes or until tomatoes have started to break down.
Step 4
Cook the rice according to packet instructions, then place in a bowl with cauliflower and lentils. Toss to combine.
Step 5
Divide the rice mixture between serving plates and top with tomato mixture and fried onion. Serve immediately.