Red Lentil Dhal with Roasted Cauliflower (Print Version)

Creamy red lentils with aromatic spices topped with crispy roasted cauliflower florets.

# 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
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 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 Make It:

01 - Preheat oven to 425°F. Line a large 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.
03 - Spread cauliflower on prepared tray in a single layer. Roast for 25–30 minutes, turning once halfway, until golden brown and crisp at edges.
04 - In a large pot over medium heat, warm coconut oil. Add mustard seeds and cook for 30 seconds until they begin to sizzle and pop.
05 - Add onion and sauté for 4–5 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, stirring constantly.
07 - Add rinsed lentils, coconut milk, vegetable broth, and salt. Bring to boil, then reduce heat and simmer gently for 20–25 minutes, stirring occasionally, until lentils are soft and creamy. Add more broth or water if needed for desired consistency.
08 - Stir in lemon juice and adjust seasoning with additional salt to taste.
09 - Ladle dhal into bowls, top with roasted cauliflower, and sprinkle with fresh cilantro. Serve immediately.

# Expert Advice:

01 -
  • Rich in plant-based protein and fiber from red lentils.
  • The contrast between velvety dhal and crispy cauliflower is delightful.
  • Infused with a therapeutic blend of turmeric, ginger, and cumin.
  • Simple to prepare, making it ideal for both weeknight dinners and meal prepping.
02 -
  • Check your labels to ensure the broth and coconut milk are certified gluten-free if needed.
  • Roast the cauliflower until the edges are truly dark golden for the best smoky flavor contrast.
  • Toasted cashews or pumpkin seeds add a professional finishing touch and extra texture.
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