Dhal with Cumin-Roasted Cauliflower (Print View)

Creamy spiced lentils topped with golden roasted cauliflower florets

# Components:

→ Cumin-Roasted 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

→ Red Lentil Dhal

08 - 1½ cups red lentils, rinsed thoroughly
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

# Directions:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper.
02 - Toss cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper in a large bowl until evenly coated. Spread in a single layer on the prepared tray.
03 - Roast for 25-30 minutes, turning once halfway through, until golden brown and crisp at the edges.
04 - While cauliflower roasts, heat coconut oil in a large pot over medium heat. Add mustard seeds and let sizzle for 30 seconds until they begin to pop.
05 - Add onion and sauté for 4-5 minutes until soft and translucent. Stir in garlic, ginger, and green chili; cook for 1 minute until fragrant.
06 - Add ground cumin, coriander, turmeric, and garam masala. Cook for 1 minute, stirring constantly, until spices become fragrant.
07 - Add rinsed lentils, coconut milk, vegetable broth, and salt. Bring to a 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 to taste.
09 - Ladle dhal into serving bowls and top generously with roasted cauliflower. Sprinkle with fresh cilantro and serve immediately.

# Expert Advice:

01 -
  • The roasted cauliflower adds this incredible crunch and nuttiness that transforms ordinary dhal into something restaurant-worthy
  • It's one of those rare dishes that tastes even better the next day, making it perfect for meal prep
  • The spice blend hits every note—warming, aromatic, and just spicy enough to wake up your palate without overwhelming it
02 -
  • Resist the urge to skip roasting the cauliflower separately—boiling it with the lentils gives you mushy, sad vegetables instead of the gorgeous crispy contrast that makes this dish special
  • The dhal thickens considerably as it sits, so if you're making it ahead, thin it with extra broth or water when reheating
  • Mustard seeds need hot oil to pop properly—listen for that sound as confirmation they've released their essential oils
03 -
  • If your lentils are taking longer than 25 minutes to soften, your simmer might be too gentle—don't be afraid to increase the heat slightly
  • The roasted cauliflower is fantastic on its own as a snack, so consider making extra just for grazing
Return