This roasted cauliflower dal is a comforting and satisfying Indian stew, prepared with red lentils, coconut milk, and golden roasted cauliflower. Naturally plant-based and gluten-free, it features some gentle spices, that makes it perfect for the whole family. Serve with a side of rice, naan bread and fresh cilantro.
Red lentils are my go-to ingredient for a quick weeknight dinner idea. Healthy and satisfying, these fiber-rich little pulses are the key ingredient of any comforting lentil stew or dal. They are also way quicker to cook than their brown and green counterparts, and have a subtle nutty flavor.
What is roasted cauliflower dal?
A dal (also called dahl or dhal) is an Indian stew, consisting of split lentils or other pulses simmering with spices until nicely broken down. It is usually served with a side of rice.
In this version, I added roasted cauliflower and baby spinach, wilted into the stew. It makes a great satisfying plant-based meal, filling, nutritious, and loaded with wonderful flavors.
The recipe ingredients
- Red lentils. Rinse them before using to get rid of the dirt, and drain. You do not need to soak them before using in the recipe.
- Ghee (or coconut oil). Alternatively, olive oil works too. But if you are looking for the traditional flavors, then you should stick to ghee.
- Onion. I used ½ small yellow onion, diced. Alternatively, you can use red onion or replace with 4 shallots.
- Garlic. You will need 3 to 4 garlic cloves, depending on how garlicky you like your food.
- Ginger. Always use it fresh, and grate it at the last minute, using a Microplane. This is the best way to keep all the refreshing flavors from the ginger.
- Spices. You will need plenty of them, among which coriander seeds, cumin seeds, mustard seeds (optional) and fennel seeds, all lightly crushed with a mortar. You also need some ground spices, such as yellow curry powder and turmeric.
- Coconut milk. It will make the stew creamy and bring some lightly sweet flavors.
- Cauliflower. You will need one head cauliflower, cut into florets and roasted in the oven with some olive oil, salt and pepper. Add it to the stew when cauliflower bites are fork tender.
- Baby spinach. Add them at the last minute in the simmering stew and give it a good stir, until wilted.
- Salt and pepper. For taste, do not skip them!
A 3-step recipe
This roasted cauliflower dal is just a few steps away from your table, be ready!
- Start with the roasted cauliflower. Cut into florets and generously coat with olive oil, salt and pepper. Transfer to a large baking sheet and roast until fork tender, stirring once or twice.
- Meanwhile, prepare the dal. You will need to gently cook the spices in a pot, then add the onion, garlic, and finally the red lentils and broth/water. Bring to a boil, then lower the heat and let simmer until lentils are nicely broken down, usually 15 minutes.
- Pour the coconut milk, add the cauliflower, baby spinach, give the dal a good stir, and it’s ready!
What to serve with roasted cauliflower dal?
Traditionally the dal is served with jasmine or basmati rice. This version with cauliflower and spinach could very well be enjoyed on its own. But to make the meal more complete, garnish with fresh cilantro and serve with rice and a side of naan bread (lightly toasted with olive oil).
You may also like:
- Lentil Chickpea Sweet Potato Curry
- Curried Red Lentil and Split Pea Soup
- Indian Mango Butternut Squash Curry
- Creamy Coconut Lentil Curry
- Easy Tomato Red Lentil Stew
- Red Lentil Dal with Roasted Pumpkin
Roasted Cauliflower Dal
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Savory
- Cuisine: World Cuisine
- Diet: Vegetarian
This roasted cauliflower dal is a comforting and satisfying Indian stew, prepared with red lentils, coconut milk, and golden roasted cauliflower. It features some gentle spices, that makes it just perfect for the whole family. Serve with a side of rice, naan bread and fresh cilantro.
Ingredients
- 1 large head of cauliflower, broken into florets
- 2 Tablespoons olive oil
- 1 cup (200g) red lentils
- 2 cups (500 ml) boiling water
- 2 Tablespoons ghee (or coconut oil for vegan version)
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 teaspoon black mustard seeds (optional)*
- ½ onion, minced
- 3–4 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 1 teaspoon yellow curry powder
- ½ teaspoon turmeric powder
- Salt and freshly ground pepper
- 1 can full-fat coconut milk (400 ml)
- 2 handfuls baby spinach
Instructions
- Place cauliflower florets in a large mixing bowl. Add olive oil, salt, pepper, and mix until coated. Transfer to a baking sheet and roast in a preheated oven at 425°F (220°C) for 20-25 minutes, or until cauliflower florets are fork tender. Stir a few times to ensure an even roasting.
- In a large pot or Dutch oven, heat the ghee over medium heat. Add the crushed coriander seeds, mustard seeds, cumin seeds, fennel seeds and stir for one minute. Add the onions, garlic and ginger, and saute until fragrant, then add the curry powder and turmeric. If the spices stick to the bottom of the pot, add a splash of water and stir. Stir in the lentils along with the 2 cups of water. Bring to a boil, then lower to the heat and simmer until lentils are broken down, about 15 minutes. Season with salt and pepper.
- Add the coconut milk and stir to incorporate, then add the cauliflower florets and the baby spinach. Give a good stir, until spinach are wilted. Taste and adjust seasoning as needed. Garnish with cilantro, and serve on its own like a stew, or with naan bread and/or basmati rice.
Notes
* Black mustard seeds can be hard to find. If so, replace with yellow mustard seeds or simply skip it in the recipe.
Did you make this recipe?
Lastly, if you make this Roasted Cauliflower Dal, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
