Dhal with roasted cauliflower

Jacqueline Alwill

Brown Paper Nutrition

A hug to your tummy on the days when you’re feeling a little lower in energy and in need of a nutritious meal to pick you up. My roasted cauliflower lentil dhal is truly comfort food with minimal effort.


Gluten free : Dairy Free : Nut Free : Vegan

Serves 4


1 small head cauliflower, cut into florets

3 tablespoons extra virgin olive oil


400g dried red lentils, well rinsed

2 tablespoons coconut oil

1 small brown onion, finely chopped

3 garlic cloves, chopped

1/2 teaspoon curry powder

1 teaspoon ground cumin

1/2 teaspoon fenugreek seeds

pinch chilli flakes, if desired

1/2 teaspoon ground cinnamon

1 1/2 teaspoons ground turmeric

pinch of sea salt

400ml can BPA free, organic coconut milk

To serve: Fresh coriander, rice, cashew nuts

Heat oven to 180C and line a large baking tray with greaseproof paper. Place cauliflower florets on tray, drizzle with extra virgin olive oil, season with sea salt and black pepper, toss to coat, then place in oven to bake for 45 minutes. To make the dhal, heat a large saucepan on stove, add coconut oil, melt, then add onion, garlic and spices, cover and cook for 2-3 minutes, remove lid and cook a further 2 minutes. Add rinsed lentils, coconut milk and 2 3/4 cups water. Bring to a simmer, stirring occasionally for 25-30 minutes, or until the lentils are almost tender. If the mixture begins to stick then just add a little water. Season with a pinch of salt. Serve topped with roasted cauliflower, cashew nuts and fresh coriander.