Garam Masala Lentils, Cauliflower Rice, Orange & Cashew Cream

butterfly Serves: 2 for entree, 4 for side dish

Written By Eydie Desser (Adapted from Doug Evans The Sprout Book)


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I get so excited when I learn about super nutrient rich foods that are healing and vibrant, easy to make and oh so delicious.  Sprouts fill the bill!  They are tiny but mighty, nutrition wise.  In fact, sprouts win the gold medal for the most nutrient rich food!  They have 20-30x the nutrients of other vegetables and 100X more than meat! This dish is so good, so refreshing, so energizing! I changed the recipe a very little bit by replacing the salt with lemon in the cashew cream and left out the oil.  It did not need it!  


For the Salad and Dressing:
  • 1 small white cauliflower, reserve the  leaves for garnish
  • 1 cup (4 ounces) lentil sprouts, (or adzuki bean sprouts or sprouted green peas)
  • 1 large orange
  • 2 teaspoons fresh lime juice
  • ½ teaspoon garam masala
  • ¼ teaspoon ground fennel
  • ¼ teaspoon ground cumin seeds 
  • ¼ teaspoon freshly ground black pepper
For the Cashew Cream:
  • 1 cup raw unsalted cashews + hot water to cover
  • ⅓-½ cup room temperature water
  • 1 tablespoon lemon juice


Make the Cashew Cream:
  1. Soak the cashews in hot water to cover by 2-inches, for 2 hours. Drain.
  2. Place the soaked cashews in a mini blender, add ⅓ cup of room temperature water and lemon juice.  Blend until creamy, adding 1 tablespoon at a time of more water, if needed to blend to a smooth, thick paste.  It should be thick, yet creamy. 
  3. The cream can be refrigerated for up to 1 week in an airtight container.
Make the Salad:
  1. Rice the cauliflower:  Remove the stem and greens (reserving the greens)  and separate florets into small pieces.  Place in the bowl of a food processor and pulse until the cauliflower looks like rice.
  2. Slice the cauliflower leaves into very thin strips, or finely chop.
  3. In a large bowl, combine the cauliflower rice and lentil sprouts.
Make the Dressing:

Zest the orange, then cut the orange in half.  Peel and dice half of the orange.  Juice the other half of the orange into a small bowl. add lime juice, ¾ of the orange zest (reserve the rest for garnish), garam masala, fennel, cumin and pepper. Whisk to dissolve the seasonings.

To Serve:

Pour the dressing over the cauliflower and lentil sprouts and mix to combine to fully coat the ingredients.  Divide into bowls and top with a dollop of cashew cream, a sprinkle of the orange zest, and some cauliflower leaves.

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