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Roasted Cauliflower Dal

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This roasted cauliflower dal is a comforting and satisfying Indian stew, prepared with red lentils, coconut milk, and golden roasted cauliflower.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: World Cuisine
  • Diet: Vegetarian

This roasted cauliflower dal is a comforting and satisfying Indian stew, prepared with red lentils, coconut milk, and golden roasted cauliflower. It features some gentle spices, that makes it just perfect for the whole family. Serve with a side of rice, naan bread and fresh cilantro.

Ingredients

Scale
  • 1 large head of cauliflower, broken into florets
  • 2 Tablespoons olive oil
  • 1 cup (200g) red lentils
  • 2 cups (500 ml) boiling water
  • 2 Tablespoons ghee (or coconut oil for vegan version)
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon black mustard seeds (optional)*
  • ½ onion, minced
  • 3–4 garlic cloves, minced
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon yellow curry powder
  • ½ teaspoon turmeric powder
  • Salt and freshly ground pepper
  • 1 can full-fat coconut milk (400 ml)
  • 2 handfuls baby spinach

Instructions

  1. Place cauliflower florets in a large mixing bowl. Add olive oil, salt, pepper, and mix until coated. Transfer to a baking sheet and roast in a preheated oven at 425°F (220°C) for 20-25 minutes, or until cauliflower florets are fork tender. Stir a few times to ensure an even roasting.
  2. In a large pot or Dutch oven, heat the ghee over medium heat. Add the crushed coriander seeds, mustard seeds, cumin seeds, fennel seeds and stir for one minute. Add the onions, garlic and ginger, and saute until fragrant, then add the curry powder and turmeric. If the spices stick to the bottom of the pot, add a splash of water and stir. Stir in the lentils along with the 2 cups of water. Bring to a boil, then lower to the heat and simmer until lentils are broken down, about 15 minutes. Season with salt and pepper.
  3. Add the coconut milk and stir to incorporate, then add the cauliflower florets and the baby spinach. Give a good stir, until spinach are wilted. Taste and adjust seasoning as needed. Garnish with cilantro, and serve on its own like a stew, or with naan bread and/or basmati rice.

Notes

* Black mustard seeds can be hard to find. If so, replace with yellow mustard seeds or simply skip it in the recipe.

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https://www.delscookingtwist.com/roasted-cauliflower-dal/