Roasted Cauliflower Dahl

April 15, 2017

This article was written for Annabel & Grace, which is now part of Rest Less.

I was rather nervous serving this Roasted Cauliflower Dahl to Husband as it is vegetarian. And he is a confirmed carnivore. But I needn’t have worried as it was both tasty and filling. Lentils are a cheap and healthy source of protein and roasted cauliflower has to be one of my new favourite ways to eat this vegetable. I served the dahl with some shop bought onion bhajis and poppadums. If you pop a raw poppadum in the microwave for 30 – 40 seconds, it puffs up beautifully (ie without the need for oil) and is only 38 cals, so you can really enjoy munching it!

Roasted Cauliflower Dahl

Roasted Cauliflower Dahl

Ingredients serves 4
250g red split lentils
Small cauliflower cut into bite size florets
Tbspn oil
1 tspn each ground cumin, turmeric and coriander
Small red onion finely sliced
2 large garlic cloves, finely chopped
Red chilli, finely sliced
Thumb size piece of fresh ginger, finely sliced
3 tomatoes, chopped
100g of fresh spinach
Small bunch fresh coriander, chopped
Plain yoghurt
4 – 8 raw poppadums
4 – 8 shop bought onion bhajis

How to prepare
Wash the lentils in a sieve until water runs clear and then tip into a large pan with 900ml water (or according to pack instructions). Bring to the boil. Skim off any froth, reduce heat and simmer gently for about 40 mins, stirring occasionally or until lentils are tender and creamy. Strain off any excess liquid.
Spread the cauliflower on a roasting tray – no oil required – and roast for 30 mins at 220 degrees, tossing halfway, until caramelised around the edges and tender.
In a large deep sided frying pan, heat the oil and stir fry the ground spices for about a minute until fragrant and blended. Add the onion, chilli, garlic and ginger and cook for 2 – 3 mins. If dry, add about 50ml of water to loosen the contents of the pan. Add the tomatoes and cook for 2 -3 minutes. Then add the lentils and spinach. Stir to mix the ingredients together and season with salt and pepper. Stir in the chopped coriander.
Divide the dahl between four warmed bowls, top with the roasted cauliflower, a spoonful of yoghurt and, if you like, extra sliced chilli.

Get the latest ideas, advice and inspiration

No spam. Just useful and interesting stuff, straight to your inbox. Covering jobs, finance, learning, volunteering, lifestyle and more.

By providing us your email address you agree to receive emails and communications from us and acknowledge that your personal data will be used in accordance with our Privacy Policy and Terms and Conditions. You can unsubscribe at any time by following the link in our emails.

Enjoying Rest Less? Help us reach more people like you

Leave us a rating Want to tell us something?