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1
Preheat oven to 450 degrees.
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2
Core the head of cauliflower and separate into small florets. Cut larger pieces in half so that most pieces are uniform in size. I am unenvironmental and put the florets into a large ziploc with the olive oil and make sure the pieces are coated. You could easily use a bowl instead. Then, being unenvironmental, I line my half sheet pan with foil (which you could also skip) and spread a very light coating of oil on the pan or spray some vegetable spray on the pan. Spread cauliflower florets onto pan and sprinkle cumin and coriander seed over top. Roast for about 25 minutes, checking and mixing the bits about often. If the cauliflower seems to be cooking too fast, lower oven to 400.
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3
In a small bowl, whisk together vinegar, curry powder, salt, garlic and ginger. Add the olive oil while continuing to whisk, until dressing is emulsified. Set aside.
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4
While cauliflower is cooking, bring a large saucepan of lightly salted water to a boil and then add the lentils. Cook for about 5 minutes until soft but not mushy. Rinse and drain the lentils and put the lentils into a large serving bowl. Add the vinaigrette reserving a few tablespoons to add to the couscous.
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5
In the now empty saucepan, boil 1 cup water and add the couscous. Take off the heat, add a few tablespoons of the vinagraitte, cover and let steam for 5 - 10 minutes.
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6
When the cauliflower is fully roasted (brown but not burned) add to the lentils. When the couscous has finished steaming, add that as well. Add the 1/4 cup chives and mix well. Sprinkle the lemon juice over and mix again. Taste for salt and add if needed.
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7
Garnish with the fried shallots, cashews and remaining chives.
