Dhal with Cumin-Roasted Cauliflower (Printable)

Creamy spiced lentils topped with crispy roasted cauliflower florets

# 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 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

# How To Make:

01 - Preheat oven to 425°F and line a baking tray 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 in a single layer on the prepared tray.
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 allow them to sizzle for 30 seconds until fragrant.
04 - Add chopped onion and sauté for 4 to 5 minutes until soft and translucent. Stir in minced garlic, grated ginger, and green chili. Cook for 1 minute more.
05 - Add ground cumin, coriander, turmeric, and garam masala to the pot. Cook for 1 minute until the spices become fragrant and release their essential oils.
06 - Add rinsed lentils, coconut milk, vegetable broth, and salt to the pot. Bring to a boil, then reduce heat and simmer gently for 20 to 25 minutes, stirring occasionally, until lentils are soft and the dhal reaches a creamy consistency. Add additional broth or water if needed to achieve desired thickness.
07 - Stir in lemon juice and check seasoning, adjusting salt and spices as needed.
08 - Serve dhal in bowls, topped with cumin-roasted cauliflower florets and a generous sprinkle of fresh cilantro.

# Expert Hints:

01 -
  • It's naturally vegan and gluten-free without feeling like a compromise—the creamy lentils and crispy cauliflower make it satisfying in its own right.
  • You can have a complete, restaurant-quality dinner on the table in under an hour, which feels like a small miracle on busy nights.
02 -
  • Don't skip rinsing the red lentils—that cloudy starch is what makes the finished dhal grainy instead of silky smooth.
  • If your dhal looks too thick as it simmers, add more vegetable broth a splash at a time rather than all at once, because you want to control the consistency and it keeps cooking even after you turn off the heat.
03 -
  • Don't rush the simmering stage—lentils need gentle, sustained heat to break down properly, and boiling them aggressively can make them fall apart before they should.
  • Toast your spices in oil rather than dry in the pan because it helps them distribute evenly through the dhal and prevents any burnt or raw-tasting spice notes.
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