Roasted Cauliflower Head with Creamy Red Lentil Dahl [vegan]

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.

5 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 5 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Beans & Pulses

Cuisine Indian

Servings 4 people

Calories 610 kcal

Equipment

saucepan

oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Watch How To Make This Recipe

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

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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.

Nutrition

Serving: 250gCalories: 610kcalCarbohydrates: 66gProtein: 26gFat: 30gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 178mgPotassium: 1718mgFiber: 29gSugar: 10gVitamin A: 217IUVitamin C: 120mgCalcium: 122mgIron: 9mg

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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