Mashed Cauliflower

Ingredients:

• 1 large cauliflower, chopped into florets
• 4 oz low fat cream cheese
• 2 Tbsp unsalted butter
• 1/4 of an onion, finely chopped
• 5 cloves garlic, minced
• a pinch of turmeric (for color)
• 1 Tbsp fresh rosemary, leaves separated from stems
• salt and pepper, to taste

Preparations:

1. Bring a medium pot of water to boil. Once boiling, cook the cauliflower for 8-10 minutes or until fork tender. Remove and drain cauliflower. It is important to give the cauliflower plenty of time to drain so that the mash isn't too runny.
2. Meanwhile, saute the onion in a bit of olive oil over medium heat. Let the onion saute for roughly 10 minutes, stirring occasionally. Turn the heat down to low, add the garlic, and cook for an additional 5 minutes, until the garlic starts to golden. Transfer the mixture to your food processor.
3. Add the cauliflower to the food processor with the cream cheese and the butter. Process for 30 seconds at a time, stirring in between, until it is smooth and creamy. 
4. Add the remaining ingredients and pulse several times until completely incorporated.

Spiced Vegetable Dal

Ingredients:

• 1 cup dry lentils
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1/4 tsp ground ginger
• 1 tbsp minced garlic
• 1 large onion, diced
• 1.5 tsp ground cumin
• 1/8 tsp ground cloves
• Pinch of ground turmeric
• 3.75 cups vegetable broth
• 3 ripe roma tomatoes, seeded and diced (or 1 14.5 can whole tomatoes, drained and roughly chopped)
• .5 cup chopped Italian parsley (or 2 tbsp dried cilantro and 1 tbsp dried parsley)
• Salt and pepper to taste
• 4 cups cooked brown rice

Preparation:

1. Rinse the lentils
2. In a large soup pot over medium-low heat, heat the butter and vegetable oil. Add the ginger, garlic, and onion. Saute until the onion turns clear, about 10 minutes. Add the cumin, cloves, and turmeric, and cook for 2 minutes.
3. Stir in the lentils and the broth, and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
4. Add tomoatoes and parsley. Simmer for another 15 to 20 minutes, stirring frequently, until the lentils are very soft but not mushy. Season with salt and pepper.
5. Place 1 cup hot rice in each bowl. Spoon the dal over the rice. 

Cook Time: 1.25 hours
Serves: 6