Dhal with Cumin-Roasted Cauliflower (Print Version)

Creamy coconut red lentils topped with golden cumin-roasted cauliflower florets

# What You 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

# How To Make It:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper. Toss cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until evenly coated. Spread on the prepared tray 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 the lentils are soft and creamy. Add more broth or water if needed for desired consistency.
07 - Stir in lemon juice and check seasoning.
08 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.

# Expert Advice:

01 -
  • The dhal comes together in about 40 minutes but tastes like it simmered all day, no fussing required.
  • Those cumin-roasted cauliflower florets add such a satisfying texture contrast that even non-vegetarian friends ask for seconds.
  • It's naturally vegan and gluten-free without feeling like a compromise, just genuinely delicious.
02 -
  • If you skip toasting the whole mustard seeds in hot oil at the beginning, you'll lose that foundational nutty flavor that makes the entire dhal taste more complex and alive.
  • Red lentils break down as they cook, and that's exactly what you want—if you stir them too vigorously early on, you'll end up with mush instead of a creamy consistency, so use a gentle hand until they're mostly cooked.
  • Roasting the cauliflower separately means it stays crispy on top rather than getting soggy in the dhal, creating that textural contrast that makes people reach for more.
03 -
  • If your dhal seems too thick after cooking, don't panic—just stir in a bit more broth or water until you get the consistency you prefer, keeping in mind it will thicken slightly as it cools.
  • The green chili is optional, but I'd add at least half of one because the subtle heat makes all the spices taste sharper and more alive without overwhelming anything.
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