This hearty meal is based on the classic Egyptian dish ful (known as daily grub of the Egyptian people), which is traditionally made with fava beans. I adapted this recipe taken from my new favorite cookbook, Cool Beans, given to me by my son for Mother’s Day.
I will usually pass up a recipe if it calls for spices I don’t have and may not be able to find at a regular grocery store. This recipe sounded so good that I was inspired to call a local spice shop and asked if they had sumac and ras el hanout. I’m so glad I did because my trip to the spice shop ended up being a fun experience. Besides the two spices I needed for the Red Lentil ful with Roasted Cauliflower, I found a section of the shop that had spice blends too good to pass up. I went home with a Moroccan Lentil mix, Taco Soup blend and a Honey Sriracha Lime Taco Seasoning. So, if you don’t have the spices needed, I recommend finding a local spice shop to visit. If you can’t find one, try https://www.savoryspiceshop.com/ but beware you may end up buying more than you had planned on!
The recipe called for roasting cauliflower however, not wanting to heat up the oven and house, I chose to air-fry the cauliflower. The results were perfectly charred yet tender deliciousness! If you don’t have an air-fryer (you should get one because they are amazing!) roast them in the oven for 20 minutes.
I hope you enjoy this recipe as much as Brian and I do. If so please rate and share in the section below this post. I love reading your reviews and it helps the success of this blog.