Rice and Lentil Mujadara

1. Turn oven on to 450°F. Line a baking sheet with foil. Chop cauliflower into 1½ inch pieces. Toss cauliflower on baking sheet with 1 tbsp. olive oil, cauliflower spice, salt and pepper to taste. Spread evenly over baking sheet and bake in oven for 2025 minutes until golden.

2. Rinse and drain basmati rice in a fine mesh sieve. Heat 1 tbsp. olive oil in a small pot over medium. Once hot, add rice spice and rice to pot and cook for 1 minute. Add 1¼ cups water and crumbled stock cube. Stir and bring to a boil. Reduce heat to low and cover with a lid. Cook for 1215 minutes or until grains are tender.

3. Meanwhile, heat 1½ tbsp. olive oil in a large non-stick skillet over medium. Add onion and cook 810 minutes, stirring occasionally, until golden.

4. Meanwhile, drain and rinse lentils in the same fine mesh sieve. Roughly chop spinach. Pick and chop parsley leaves. Once onions are golden, stir in lentils, almonds, spinach, raisins and half of the parsley. Cook for 23 minutes until spinach is wilted and lentils are warm. Season to taste with salt and pepper.

5. Stir rice into skillet until evenly incorporated. Spread hummus at the base of serving plates. Top with rice-lentil mixture and garnish with crispy onions, cauliflower and remaining parsley. Enjoy!