Dhal with Cumin-Roasted Cauliflower (Printable version)

Creamy spiced lentils topped with crispy roasted cauliflower florets

# Ingredient List:

→ Cauliflower

01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1½ teaspoons whole cumin seeds
04 - ½ teaspoon ground turmeric
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - Freshly ground black pepper to taste

→ Dhal

08 - 1½ cups red lentils, rinsed
09 - 1 tablespoon coconut oil or vegetable oil
10 - 1 medium onion, finely chopped
11 - 3 cloves garlic, minced
12 - 1 inch fresh ginger, grated
13 - 1 green chili, deseeded and finely chopped (optional)
14 - 1½ teaspoons ground cumin
15 - 1 teaspoon ground coriander
16 - ½ teaspoon ground turmeric
17 - 1 teaspoon garam masala
18 - 1 teaspoon mustard seeds
19 - 1 can (13.5 fluid ounces) coconut milk
20 - 2½ cups vegetable broth
21 - 1 teaspoon salt, or to taste
22 - Juice of ½ lemon
23 - Fresh cilantro, chopped, for garnish

# How-To Steps:

01 - Preheat oven to 425°F and line a baking tray with parchment paper. In a large bowl, toss 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 and roast for 25-30 minutes, turning once halfway through, until golden brown and crisp at the edges.
02 - In a large pot, heat coconut oil over medium heat. Add mustard seeds and allow them to sizzle for 30 seconds until fragrant.
03 - Add finely chopped onion and sauté for 4-5 minutes until soft and translucent. Stir in minced garlic, grated ginger, and green chili, cooking for 1 minute more until fragrant.
04 - Add ground cumin, coriander, turmeric, and garam masala to the pot. Cook for 1 minute, stirring constantly, until the spices release their aromas.
05 - Add rinsed lentils, coconut milk, vegetable broth, and salt to the pot. Bring to a boil, then reduce heat and simmer gently for 20-25 minutes, stirring occasionally, until the lentils are soft and creamy. Add additional broth or water if needed to achieve desired consistency.
06 - Stir in lemon juice and check seasoning, adjusting salt and spices as needed.
07 - Ladle dhal into bowls and top with cumin-roasted cauliflower florets. Garnish generously with fresh chopped cilantro.

# Expert Advice:

01 -
  • A hearty and aromatic vegetarian main dish that is naturally vegan and gluten-free.
  • Perfectly balanced flavors with warming spices like ginger, turmeric, and garam masala.
  • Nutritious and fiber-rich, making it an excellent choice for a healthy weeknight dinner.
  • Simple to prepare with easy-to-find ingredients and minimal effort.
02 -
  • Ensure the oven is fully preheated to 220°C to achieve that perfect golden-brown crisp on the cauliflower.
  • Use fresh ginger and garlic for the most aromatic and flavorful dhal base.
  • Always check the allergen labels on your broth and coconut milk to ensure the dish remains safe for your dietary needs.
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