Instructions

• Preheat the oven to 425°F (220°C).
• On a large baking sheet, combine the cauliflower, shallots, lentils, 1 teaspoon of turmeric, 1 tablespoon of olive oil, a generous pinch of salt, and black pepper. Stir to combine and spread out over the sheet in a single layer.
• Slice the very top off the ½ bulb of garlic, wrap it in foil, and place it on the baking sheet.
• Place the baking sheet into the hot oven and roast for 20 to 25 minutes, stirring once, until the vegetables are crisp and golden.
• Meanwhile, in a large pot over low heat, warm 1 tablespoon of olive oil. Add the cashews, lemon zest, whole cloves, cardamom pods, cinnamon stick, and bay leaves. Cook for 4 to 5 minutes, stirring often, until cashews are lightly golden.
• Stir in the rice, then add the water and ½ teaspoon of salt. Increase the heat to high and bring to a boil. Cover, reduce heat to low, and simmer gently for 25 to 30 minutes until all the water has been absorbed. Remove from the heat and set aside to stand, covered, for 10 to 15 minutes.
• For the dressing, squeeze the roasted garlic cloves out of their skins into a small bowl. Whisk with the lemon juice, maple syrup, remaining 2 tablespoons of olive oil, ½ teaspoon of turmeric, a pinch of salt, and black pepper.
• Fluff the rice with a fork and transfer to a large serving bowl. Stir through the roasted cauliflower mixture, half the chopped cilantro, and half the dressing. Season with sea salt.
• Garnish with the remaining cilantro and serve the remaining dressing on the side.