Moroccan Cauliflower and Lentils

1. Heat a good drizzle of olive oil in a big pot over medium-high heat.
2. Toss in the onion and cook for 3–4 minutes until it softens and smells amazing.
3. Add the garlic and let it cook for just one more minute.
4. Stir in that Moroccan spice blend**. Make sure it coats the onions and garlic.
5. Let it toast for a minute or two, to let the flavors mingle
6. Pour in the tomatoes and water and bring everything to a boil.
7. Add the cauliflower and lentils, then let them come to a boil.
8. Turn the heat down, cover it up, and let it simmer for 15–20 minutes.
9. You’re looking for tender cauliflower that still has a little bite.
10. Serve it up. Spoon this onto a plate as a side, or make it a full meal over rice or couscous.
11. Sprinkle with fresh coriander if you’re feeling fancy.

Moroccan Spice Blend**

1. Mix and store in an airtight container