Pale-green Romanesco broccoli and black rice give this dish a gorgeous color contrast, but you could also use white or brown rice and cauliflower or broccoli florets.
1 To make Bowls: Cook Romanesco broccoli florets in 8 cups boiling salted water 4 minutes. Drain, and reserve cooking liquid.
2 Bring black rice and 2 cups reserved cooking liquid to a boil in medium saucepan. Cover, reduce heat to medium-low, and cook 18 to 25 minutes, or until all water is absorbed.
3 Bring lentils, tom yum paste, and 3 more cups reserved broccoli cooking liquid to a boil in medium saucepan. Reduce heat to medium-low, and simmer, covered, 10 to 15 minutes, or until lentils are tender. Stir in spinach.
4 To make Sauce: Stir together ingredients in small bowl.
5 Spoon ½ cup rice and ½ cup lentils into each bowl. Top with 1 cup Romanesco broccoli. Sprinkle with 1 Tbs. cashews (if using), garnish with cilantro (if using), and drizzle with 2 Tbs.
Make ahead tip: Store cooked broccoli florets, rice, and lentils separately in fridge up to five days. Stir together coconut-milk sauce just before serving.