Roasted Cauliflower Dahl


This is delicious served on it's own if you are starting Veganuary or are already a seasoned Vegan/Vegetarian.

Alternatively, lovely as a side dish, served with roasted chicken.

Add extra spice with fresh chilis if you like it hot.


Serves 8

2 large cauliflowers, chopped into florets (extra seasoning for cauliflower smoked paprika, pink salt, ground black pepper / taste accordingly)
3 tbsps. plus of Extra Virgin Olive Oil
2 large onions sliced
6 garlic cloves pressed
1-2 tbsps. black mustard seeds
1-2 tbsps. cumin seeds
2 x thumb size of grated ginger (or 2 tbsps. of ground ginger)
2 x 400g chopped tinned tomatoes
500g red lentils (rinse thoroughly until foaming ceases) if indigestion issues, soak for 8 hours with a squeeze of lemon juice to break down starches
Handful of Fresh Coriander (if you have)


Heat oven to 220 deg. fan assisted and toss the cauliflower in EVO and recommended spices as listed above. Thoroughly mix this with the cauliflower and leave to roast in oven on medium shelf and keep coating cauliflower in oil and spices to prevent drying out. Roast for approx. 20/30 minutes.

Use a large pan or large casserole dish to heat oil in a large pan, add onions and sauté until softened, then add garlic, along with all spices (not coriander). Then throw in tomatoes, 500ml water and lentils. Bring to boil and simmer for 30 minutes or until cooked.

Check seasoning, the add roasted cauliflower, throw in coriander.
Serve with Greek Yoghurt, lemon wedges and a rainbow salad.