Dhal with Cumin-Roasted Cauliflower (Printer-friendly)

Creamy red lentils infused with aromatic spices, topped with golden roasted cauliflower seasoned with cumin and turmeric.

# 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 (14 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. 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.
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 additional broth or water if needed for desired consistency.
07 - Stir in lemon juice and check seasoning. Adjust salt and spices as needed.
08 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.

# Expert Suggestions:

01 -
  • It's a complete protein meal: The lentils and coconut create a satisfying depth that keeps you full for hours.
  • The contrast is addictive: Creamy dhal meets crispy-edged cauliflower, and every spoonful feels intentional.
  • Your kitchen will smell incredible: Those roasting spices and toasted cumin are worth the cook time alone.
  • It's naturally vegan and gluten-free: No compromises, no guilt, just genuinely delicious food.
02 -
  • Don't skip rinsing the lentils: It removes excess starch and prevents your dhal from becoming gluey or unpleasantly thick.
  • Mustard seeds are essential, not optional: They create a savory base that makes every other spice sing—skipping them leaves the dhal feeling incomplete.
  • Stir occasionally, not constantly: Constant stirring breaks down the lentils too much and creates a baby-food texture instead of a creamy, slightly textured dhal.
  • Taste and adjust at the end: Dhal is forgiving—too thick, add broth; too bland, add lemon juice or a pinch more salt.
03 -
  • Toast your cumin seeds before roasting the cauliflower: A quick 30-second pan toast releases their essential oils and deepens their flavor dramatically.
  • Don't rush the dhal simmering stage: Those 20–25 minutes allow the lentils to fully absorb the spiced broth and become properly creamy, not just soft.
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