Moroccan Cauliflower and Lentils

Moroccan Cauliflower and Lentils Tried Tested
This is dinner tonight – my kitchen smells great!

1 medium yellow onion, diced
1 clove of garlic, finely chopped
1 1/2 heaping tablespoons of Moroccan spice blend (recipe follows)
Pinch of red pepper flakes
1/2 large head of cauliflower or 2 1/2 cups
1 cup cooked French lentils
1 1/2 cups or 1 can of crushed or diced tomatoes
1 1/2 cups water
Olive oil
Salt & Pepper
Fresh coriander (optional)

Heat olive oil in a large pot over a medium high heat. Cook onion for about 3 or 4 minutes until translucent. Add garlic and cook an additional minute.

Add the Moroccan spice blend and stir well, coating the onions and garlic in the spices. Cook for 1 minute.
Pour in tomatoes and water and bring to a boil.
Add cauliflower and lentils and bring to a boil again. Turn down to a simmer and cook covered for another 15-20 minutes until the cauliflower is softened.
Serve with fresh coriander as a side or over rice or couscous.

Moroccan Spice Blend:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Mix and store in an airtight container

Source: Mona Aumair