Roasting a whole cauliflower head in spices takes this (sometimes uninspiring) brassica to new heights. The creamy red lentil dahl is a perfect match for a healthy, filling & super delicious vegan meal.
The dahl quantity is very generous so you’ll have a good amount of left over for the following days.
Roasted Cauliflower Head with Creamy Red Lentil Dahl [vegan]
The creamy red lentil dahl is a perfect match for a healthy, filling & super delicious vegan meal.
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 900 g cauliflower head leaves removed
- 5 Tbsp coconut oil
- 1 tsp + 1/2 tsp turmeric
- 1 tsp + 1/2 tsp garam masala
- 1 tsp + 1/2 tsp ground cumin
- 1 tsp + 1/2 tsp ground coriander
- 1 tsp ground ginger
- 2 lemon juices
- 300 g red lentils
- 2 medium onions – finely chopped
- 3 garlic cloves – crushed
- 3 Tbsp tomato paste
- 1.1 litre vegetable stock
- 200 ml coconut milk
- olive oil
- salt & pepper
- large bunch of fresh coriander
Instructions
- Preheat the oven to 220°C/425°F/Gas 7.
- Melt 3 Tbsp of coconut oil in a saucepan. Remove from heat. Add 1/2 tsp each of turmeric, garam masala, ground cumin and ground coriander. Mix well.
- Place the cauliflower head (leaves removed) in a roasting dish. Baste/ brush cauliflower head with the spiced coconut oil make sure you cover it all over.
- Cover in foil. Cook for 1hr to 1h15mins. Remove foil for the last 20mins. Check that the cauliflower head is cooked by inserting a knife into it. It should be soft.
- In the meantime make the dahl.
- Heat some olive oil in a large saucepan. Fry together onions, garlic, 1 tsp turmeric, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ginger powder.
- Add red lentils and vegetable stock. Bring to the boil then reduce heat and cook for 15mins until the lentils are cooked and liquid has been absorbed.
- Add tomato pasta, 1 lemon juice, coconut milk. Blend well. Season to taste. Cover to keep warm until cauliflower is ready.
- Melt 2 Tbsp coconut oil in a saucepan. Remove from heat. Mix in 1 lemon juice plus 1/2 tsp of salt.
- Remove the roasted cauliflower head from the oven. Pour coconut oil and lemon mixture over it (the liquid should get absorbed quite easily by the cauliflower).
- Serve the cauliflower head sliced with dahl and pita bread on the side. Sprinkle some chopped coriander leaves on top.
Nutritional Information
Nutrition Facts
Roasted Cauliflower Head with Creamy Red Lentil Dahl [vegan]
Serving Size
250 g
Amount per Serving
Calories
610
% Daily Value*
Fat
30
g
46
%
Saturated Fat
25
g
156
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
178
mg
8
%
Potassium
1718
mg
49
%
Carbohydrates
66
g
22
%
Fiber
29
g
121
%
Sugar
10
g
11
%
Protein
26
g
52
%
Vitamin A
217
IU
4
%
Vitamin C
120
mg
145
%
Calcium
122
mg
12
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online:
Roasted Cauliflower Head with Creamy Red Lentil Dahl [vegan]
https://theflexitarian.co.uk/recipe-items/roasted-cauliflower-head-with-creamy-red-lentil-dahl-vegan/
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