Dhal with Cumin-Roasted Cauliflower (Print view)

Creamy spiced lentils paired with golden roasted cauliflower for a satisfying vegetarian meal.

# Ingredient List:

→ 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 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 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

# How-To Steps:

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 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 more broth or water if needed for desired consistency.
08 - Stir in lemon juice and check seasoning.
09 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.

# Expert Suggestions:

01 -
  • It comes together in an hour but tastes like you've been simmering spices all day.
  • The roasted cauliflower adds a textural surprise that keeps each spoonful interesting instead of one-note creamy.
  • It's naturally vegan and gluten-free, so you're not sacrificing anything for those accommodations.
  • The lentils absorb every warm spice without ever feeling heavy or overly rich.
02 -
  • Don't rinse the lentils too aggressively or you'll lose the starch that makes the dhal creamy—a quick rinse under cold water is enough.
  • If your dhal looks watery after simmering, it means your lentils haven't fully broken down yet or your heat was too high; lower the heat and give it a few more minutes of gentle cooking.
  • The mustard seeds must pop audibly when they hit the hot oil, or your spices won't develop that toasted, complex flavor they're supposed to have.
03 -
  • Toasted cashews or pumpkin seeds scattered over the top add a textural contrast and a slight richness that feels almost luxurious for something so simple.
  • If you prefer heat, keep the chili seeds in or add an extra one, tasting as you go—the warmth will build as the dhal simmers.
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