Curried Coconut Cauliflower Lentils.

1 c dry lentils

4 c cold water

1 bay leaf

4 cloves garlic, smashed and minced

1 head cauliflower, cut into 1/2″ pieces

1-2 heaping tbsp curry powder

1 can coconut milk

Rice, cilantro, and soy sauce for serving (optional)

Olive oil

Sea salt

In a large saucepan with a lid, combine lentils, water, and bay leaf. Prop lid so that it releases some steam. Bring to a boil; reduce heat to simmer 20 minutes or until lentils are soft but still intact. Drain and remove from pan, reserving bay leaf. In the same saucepan, heat 2 tbsp oil over medium-high heat and saute garlic for 30 seconds, seasoning lightly with salt. Add cauliflower and more salt and cook until cauliflower starts to soften, about 3 minutes. Sprinkle 1 tbsp curry powder over cauliflower and garlic, stirring to generously coat each piece with curry powder. It should be dry. Stir for 1 minute, lightly toasting curry powder. Stir in lentils, reserved bay leaf, coconut milk, and a little more salt. Taste; adjust seasoning as necessary. Reduce heat to medium and simmer for 5 minutes or until cauliflower is tender. Serve over rice topped with cilantro and soy sauce.