Dhal with Cumin-Roasted Cauliflower

Warm your soul with this vibrant Dhal with Cumin-Roasted Cauliflower, a comforting Indian-inspired dish that brings together creamy red lentils and earthy, golden vegetables. The contrast between the velvety, spiced dhal and the crispy, oven-roasted cauliflower florets creates a satisfying texture that makes every spoonful a delight.

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While the red lentils simmer into a creamy base with coconut milk and vegetable broth, the cauliflower is transformed in the oven. Tossed with cumin seeds and smoked paprika, the florets roast until they are beautifully caramelized at the edges, adding a deep, smoky dimension to the finished bowl.

Ingredients

• 1 medium head cauliflower, cut into bite-sized florets
• 2 tbsp olive oil
• 1½ tsp whole cumin seeds
• ½ tsp ground turmeric
• ½ tsp smoked paprika
• ½ tsp salt
• Freshly ground black pepper, to taste

• 1½ cups (300 g) red lentils, rinsed
• 1 tbsp coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch (2.5 cm) piece fresh ginger, grated
• 1 green chili, deseeded and finely chopped (optional)
• 1½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1 tsp mustard seeds
• 1 can (400 ml) coconut milk
• 2½ cups (600 ml) vegetable broth
• 1 tsp salt, or to taste
• Juice of ½ lemon
• Fresh cilantro, chopped, for garnish

Instructions

Step 1

Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper.

Step 2

In a large bowl, toss the cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until evenly coated. Spread on the prepared tray in a single layer.

Step 3

Roast for 25–30 minutes, turning once halfway, until golden brown and crisp at the edges.

Step 4

Meanwhile, in a large pot, heat coconut oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds.

Step 5

Add onion and sauté for 4–5 minutes until soft and translucent. Stir in garlic, ginger, and green chili, cooking for 1 minute more.

Step 6

Add ground cumin, coriander, turmeric, and garam masala. Cook for 1 minute until fragrant.

Step 7

Add rinsed lentils, coconut milk, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes, stirring occasionally, until the lentils are soft and creamy. Add more broth or water if needed for desired consistency.

Step 8

Stir in lemon juice and check seasoning.

Step 9

Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.

Zusatztipps für die Zubereitung

When preparing the dhal, ensure you rinse the red lentils thoroughly under cold water to remove excess starch. If the mixture thickens too much during the simmering process, simply stir in a little extra vegetable broth or water until you reach your desired creamy consistency.

Varianten und Anpassungen

You can easily tailor the heat level of this dish by adjusting the amount of green chili used. For a lighter meal, feel free to substitute the full-fat coconut milk with a light coconut milk. To add an extra layer of crunch, garnish the finished dish with toasted cashews or pumpkin seeds.

Serviervorschläge

This hearty dhal is best served warm alongside fluffy basmati rice or soft, toasted naan bread to soak up the spiced sauce. A final squeeze of fresh lemon juice over the top brightens the earthy flavors, and a garnish of fresh cilantro adds a touch of freshness.

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This Dhal with Cumin-Roasted Cauliflower is a testament to how simple ingredients like lentils and vegetables can be transformed into a deeply satisfying and complex meal. It is perfect for meal prepping or a cozy family dinner, providing a nutritious and flavorful experience that is sure to please everyone at the table.

Recipe Questions & Answers

→ Can I use other types of lentils?

Red lentils work best as they break down naturally creating a creamy texture. Yellow lentils are a good substitute, but brown or green lentils hold their shape and won't give the same dhal consistency.

→ How do I store leftovers?

Keep dhal and roasted cauliflower in separate airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or broth to loosen the lentils. Crisp the cauliflower in a warm oven before serving.

→ Can I make this ahead?

The dhal actually tastes better the next day as flavors meld. Make it up to 2 days ahead and refrigerate. Roast fresh cauliflower before serving or reheat previously roasted florets at 200°C for 10 minutes to restore crispness.

→ What should I serve with this?

Steamed basmati rice or warm naan bread are classic accompaniments. You could also serve with roti, quinoa, or simply enjoy as a standalone bowl. A side of cucumber raita adds cooling contrast.

→ Is this dish spicy?

The dish has mild warmth from aromatic spices rather than heat. The green chili is optional and can be adjusted or omitted. The smoked paprika adds depth without significant spiciness, making it family-friendly.

→ Can I freeze this?

The lentil portion freezes beautifully for up to 3 months. However, roasted cauliflower doesn't freeze well—it becomes soggy. Freeze only the dhal and make fresh cauliflower when reheating, or freeze the whole dish and accept softer cauliflower texture.