Cauliflower Lentil Sloppy Joes with Coconut Slaw

When I saw The Food In My Beard's Cauliflower Taco post I knew I wanted in on that action.  Cauliflower as meat?  Love it.  I decided I would make cauliflower sloppy joes- weeks ago.  But these kids are a handful!  It seems I never have time to cook anymore, and when I do it needs to be something quick and tried and true.  As I continued to put this recipe off day after day, it grew- suddenly it wasn't just cauliflower sloppy joes, it was cauliflower lentil sloppy joes.  Carrots decided to hop into the mix, and celery the next day.  Then, when I finally found time to make this I had a mad craving for some coconut slaw.  And you should always, always listen to your gut.

Let's take a moment to go over what this dish has going for it.  First off- it's chock-full of nutrients.  It's got veggies galore- cauliflower, celery, bell pepper, carrots, cabbage, onions, garlic- and lentils, too.  It's slightly spicy, and because it's roasted the cauliflower imparts a wonderful caramelized nuttiness.  The warmth of this combined with the cool tanginess of the coconut slaw= a cornucopia of flavors that will make every one of your taste buds happy.

Cauliflower Lentil Sloppy Joes with Coconut SlawServes 4-6 (depending on how sloppy you're feeling)
Tip:  Prepare slaw before the Joes so it has time for the flavors to be fully absorbed


Coconut Slaw
1/8 cup full fat coconut milk
1/4 tbsp soy sauce
1/2 tbsp fresh squeezed lemon juice
1 clove garlic, crushed
1/2 package coleslaw mix


Whisk first 4 ingredients well, removing any lumps.  Stir in slaw and refrigerate.

Cauliflower Lentil Sloppy Joes
1 head cauliflower cut to small florets
about 4 tbsp olive oil, divided
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and finely chopped
2 stalks celery, chopped
1 tbsp taco seasoning
2 tbsp montreal steak seasoning
2 tbsp brown sugar
3 cloves garlic,minced
6 oz tomato paste
1 tbsp red wine vinegar
1/2 tbsp soy sauce
2 cups lentils (red or green,) cooked 

Chop the cauliflower into pea sized pieces.  Toss in a roasting dish with 2 tbsp olive oil and roast for 8-10 minutes, until golden brown.  Add remaining oil to large pot and sautee bell pepper, onion, carrot and celery until onion is translucent.  Add rest of ingredients listed except for lentils.  Combine well, then gently fold in roasted cauliflower crumbles and lentils.  Cover and simmer for 15 minutes.  Place on toasted buns and top with Coconut Slaw (above.)

You know how photographs help to keep memories alive?

Ones that maybe would have been forgotten, but because we occasionally encounter them remain engrained in our subconscious?  Well, it's been over 25 years since I've eaten my mom's Goulash, but every time she cooks it my memory hits the refresh button and I'm transported back to my 4 year old self, scraping my farm animal bowl clean of every last drop.  No, I don't miss the meat, but that's not to say that I no longer crave the bold heartiness of this Hungarian stew.  I was hesitant to make this, as I was certain that it would be a pale comparison to the original.  But this dish stands on its own merits.  It's not lentils pretending to be beef.  It's lentils being lentils, swimming in a saucy broth of sweetness and spice.  It's goulash all grown up, but never forgetting its roots. 

Lentil and Roasted Potato Goulash

1 lb lentils, cooked
3 potatoes, peeled and cut to small cubes
1 medium sized onion, chopped
2 carrots, peeled and grated
3 red bell peppers
1/8 tsp marjoram
1/2 tsp caraway seeds
1/2 cup flour
2-3 cloves garlic
3/4 cup tomato paste
4 cups good, hearty vegetable broth
1 1/2 tbsp sugar
3/4 cup red wine vinegar
1 1/2 tbsp paprika
1 bay leaf
salt and pepper to taste

Preheat oven to 400F.
Drizzle a little olive oil on potatoes and roast for 20-25 minutes, turning a few times, until golden brown and fork tender.
In large pot, bring butter and a little oil to medium high heat.  Add onion, carrot, bell pepper, marjoram and caraway seeds.  Cook until translucent, reduce heat to medium.  Add flour and stir until dissolved, then add garlic, tomato paste, vegetable broth, sugar, vinegar, and paprika.  When all is combined, add lentils, potatoes, bay leaf, salt and pepper.  Reduce heat to low and simmer for 30 minutes to an hour.