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Roasted Cauliflower Head with Creamy Red Lentils Dahl

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
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
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.

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.

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/