Roasted cauliflower and lentil rice bowl recipe

Roasted cauliflower and lentil rice bowl recipe by Michaela Podolsky



Michaela Podolsky, lifestyle influencer and founder of Michaela Podolsky Inc. has teamed up with World Animal Protection to create a plant based recipe for your holiday table!

Beauty and fashion influencer, proud dog mom, and lifelong animal lover Michaela Podolsky is partnering with World Animal Protection to promote the many benefits of eating more plant-based foods. Michaela has shared her journey towards cleaner eating with her thousands of followers and is now sharing some of her favorite recipes with our supporters.


The United States consumes the most amount of meat out of any large country in the world. Out of the 70 billion animals farmed each year, 50 billion spend their lives on factory farms where they’re treated as mere machines. These animals are subjected to unimaginable cruelties. However, by reducing our meat consumption we can make a huge impact on the lives for farmed animals and move to higher welfare practices. What’s more, eating less meat is better your health and the planet.

Thankfully, eating more plants is easy and delicious. Join Michaela and World Animal Protection as we work to help the billions of farmed animals suffering on factory farms by eating kinder, more sustainable and nutritious foods.

Change starts with you. If we want to protect animals, the planet, and our health we need to dramatically reduce our meat consumption. That means switching to plant-based alternatives and to other protein sources such as ‘clean meat’. Pledge to eat less meat today!

Roasted cauliflower and lentil rice bowl

STEP 1: Cauliflower

  • 1 large head of cauliflower, sliced into bite-sized florets
  • 2 to 3 tablespoons olive oil
  • Salt and freshly ground black pepper

To roast the cauliflower, preheat oven to 425 F. Toss cauliflower with enough olive oil to cover them in a light, even layer of oil. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.

STEP 2: Seasoned lentils

  • 1 tablespoon olive oil
  • 1 cup chopped yellow or white onion
  • 2 large garlic cloves, pressed or minced
  • 2 tablespoons tomato paste
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¾ cup brown lentils, picked over for debris and rinsed
  • 2 cups vegetable broth or water

Warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for about 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly. Add the lentils and the vegetable broth or water. Raise heat and bring the mixture to a gentle simmer. Cook, uncovered, for 20 minutes to 45 minutes, until the lentils are tender and cooked through. Reduce heat as necessary to maintain a gentle simmer, and add more broth or water if the liquid evaporates before the lentils are done. Once the lentils are done cooking, drain off any excess liquid, then cover and set aside.

STEP 3: Basmati Rice

  • 1 cup of basmati rice
  • 2 cups of boiling water 

Sautee the rice in a tablespoon of olive oil or vegan butter. Then add two cups of boiling water. Bring to a boil then simmer for about 20 minutes.

STEP 4: Serve!

Be sure to take a photo of your delicious creations and tag us!

Michael Podolsky: @michaelapodo
World Animal Protection: @WorldAnimalProtectionUS

Interested in more ways to get involved in the plant-based movement? See our actions below!