1Large head cauliflowerabout 2.5 pounds or 8 cups roughly chopped
3tablespoonscurry powderadjust to taste
Bring large pot of water to boil. Chop parsnips and cauliflower and add to boiling water. Simmer until veggies are very tender, about 20 minutes. Drain and return to pan. Add 1 teaspoon salt, butter and milk and mash with a potato masher until smooth.
Bring broth to a boil and add lentils. Simmer until lentils are tender, about 20 minutes or package recommendation. Drain and reserve broth.
While lentils are cooking, heat oil in a pan and cook vegetables and onion until tender. Time will depend on vegetables used. Add garlic and cook for 1 minute more. Add lentils along with 1 1/2 cups reserved broth, salt and curry powder. Simmer for 5 minutes to bring the flavors together.
Preheat oven to 350° and put rack in top third of oven.
Scoop lentil mixture into an 8 or 9 inch dish or cast iron skillet. Top with cauliflower mash. Bake for 20 minutes then turn on broiler and cook until mash is just browned.