Dhal with Cumin-Roasted Cauliflower (Printable Version)

Aromatic red lentil dhal with golden, cumin-roasted cauliflower. Warming spices and creamy textures for a satisfying vegetarian meal.

# 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 (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

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking sheet 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 prepared sheet in a single layer.
02 - Roast for 25 to 30 minutes, turning once halfway through, until golden brown and crisp at the edges.
03 - In a large pot, heat coconut oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds.
04 - Add onion and sauté for 4 to 5 minutes until soft and translucent. Stir in garlic, ginger, and green chili, cooking for 1 minute more.
05 - Add ground cumin, coriander, turmeric, and garam masala. Cook for 1 minute until fragrant.
06 - 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 more broth or water as needed for desired consistency.
07 - Stir in lemon juice and check seasoning. Adjust salt and spices to taste.
08 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.

# Additional Tips::

01 -
  • The crispy cauliflower adds a smoky crunch that balances the silky, creamy lentils perfectly.
  • It feels fancy enough for guests but comes together with pantry staples and minimal effort.
  • The spices bloom into something warm and layered without being overwhelming or complicated.
  • Leftovers taste even better the next day when the flavors have had time to settle and deepen.
02 -
  • Don't skip flipping the cauliflower halfway through roasting or you'll end up with some pieces burnt and others still pale.
  • Rinse the lentils well before cooking or you'll get a cloudy, foamy surface that you'll have to skim off constantly.
  • Add the lemon juice at the very end, not during simmering, or the acidity can make the lentils tough and grainy.
  • If the dhal thickens too much as it sits, just stir in a little warm broth or water to loosen it back up.
03 -
  • Toast your whole cumin seeds in a dry pan for 30 seconds before adding them to the cauliflower for an even deeper, nuttier flavor.
  • Use a potato masher to gently crush some of the lentils at the end if you want an even creamier, thicker texture.
  • Always taste the dhal right before serving, a pinch of salt or an extra squeeze of lemon can make all the difference.
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