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Roasted Cauliflower Lentil Dal Recipe


Roasted Cauliflower Lentil Dal Recipe

Image: Jacqueline Alwill

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 dal recipe is true comfort food.

Serves: 4

GF, VG

Ingredients

Method

  • 1 small head cauliflower, cut into florets
  • 3 tbsp extra-virgin olive oil
  • Dal
  • 400g dried red lentils, rinsed well
  • 2 tbsp coconut oil
  • 1 small brown onion, finely chopped
  • 3 garlic cloves, chopped
  • ½ tsp curry powder
  • 1 tsp ground cumin
  • ½ tsp fenugreek seeds
  • Pinch chilli flakes, if desired
  • ½ tsp ground cinnamon
  • 1½ tsp ground turmeric
  • Pinch sea salt
  • 400mL tin organic coconut milk

  • Fresh coriander, cooked rice & cashew nuts (to serve)
  1. Preheat oven to 200°C and line a large baking tray with greaseproof paper.
  2. 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 mins.
  3. 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 mins, remove lid and cook a further 2 mins.
  4. Add rinsed lentils, coconut milk and 2¾ cups water.
  5. Bring to a simmer, stirring occasionally for 25-30 mins or until the lentils are almost tender.
  6. If the mixture begins to stick, add a little water.
  7. Season with a pinch of salt.
  8. Serve topped with roasted cauliflower, cashew nuts and fresh coriander.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.