Red Lentil Dhal with Cumin-Roasted Cauliflower (Print-Friendly)

Creamy spiced lentils topped with golden roasted cauliflower florets for a hearty, aromatic Indian-inspired meal.

# What You'll 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
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 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

# Cooking Steps:

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 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 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, 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 lentils are soft and creamy. Add more broth or water as needed to achieve desired consistency.
07 - Stir in lemon juice and check seasoning, adjusting salt as necessary.
08 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.

# Expert Tips:

01 -
  • It's deeply satisfying without feeling heavy, so you can eat a full bowl and still feel like yourself afterward.
  • The roasted cauliflower adds a crispy-edged surprise that keeps things interesting with every bite.
  • You'll have enough leftovers that taste even better the next day, making meal prep feel effortless.
02 -
  • Don't walk away during the spice-toasting step—those 60 seconds make the difference between aromatic depth and burnt bitterness, and it happens faster than you'd think.
  • If your dhal looks too thick at the end, thin it with more broth or water a splash at a time. It will thicken slightly as it cools, so leaving it a touch loose is actually the right move.
03 -
  • Buy whole cumin seeds and toast them yourself just before cooking if your pantry sits untouched for months. The difference between alive spices and sleepy ones shows up immediately.
  • If the dhal breaks while cooking, it means the heat was too aggressive. Drop it to the lowest setting and stir more gently and frequently.
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