Dhal with Cumin-Roasted Cauliflower (Printable)

Creamy spiced lentils topped with crispy roasted cauliflower florets seasoned with cumin and turmeric.

# What You'll Need:

→ 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 piece 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 (14 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

# Directions:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until evenly coated. Spread on prepared tray in a single layer.
03 - Roast for 25 to 30 minutes, turning once halfway through, until golden brown and crisp at the edges.
04 - In a large pot, heat coconut oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds.
05 - Add chopped onion and sauté for 4 to 5 minutes until soft and translucent. Stir in garlic, ginger, and green chili, cooking for 1 minute more.
06 - Add ground cumin, coriander, turmeric, and garam masala. Cook for 1 minute until fragrant.
07 - Add rinsed lentils, coconut milk, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer gently for 20 to 25 minutes, stirring occasionally, until lentils are soft and creamy. Add additional broth or water if needed for desired consistency.
08 - Stir in lemon juice and adjust seasoning to taste.
09 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.

# Expert Tips:

01 -
  • Vibrant Textures: The contrast between the creamy lentils and the charred, cumin-spiced cauliflower is exceptional.
  • Easy to Make: With simple steps and straightforward ingredients, this meal comes together in about an hour.
  • Naturally Inclusive: This recipe is both vegan and gluten-free, making it a crowd-pleasing option for various dietary needs.
02 -
  • Rinse Well: Always rinse your red lentils thoroughly under cold water until the water runs clear to ensure the best texture.
  • Sizzle the Seeds: Ensure the mustard seeds actually sizzle and pop in the oil; this step is crucial for releasing their essential oils.
  • Check Labels: If you are cooking for someone with allergies, always double-check the labels on your vegetable broth and coconut milk for hidden additives.
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