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Golden Roasted Cauliflower Dahl

This thick, flavorful dahl is the perfect recipe to enjoy on a cold rainy day. Or any day really. Although it's delicious on its own, I suggest you serve it on top of rice or with a side of fresh naan bread. If you want to get a little crazy, serve it with both and you've got yourself the ultimate comfort food!
Course Main Course
Cuisine vegan, vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 3 cups cauliflower, cut into bite sized florets
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil (or additional olive oil)
  • 1 cup yellow onion, diced
  • 2 large garlic cloves, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 cups kale leaves, chopped
  • 1 cup diced tomatoes
  • 1 teaspoon fine grain sea salt
  • 1 tablespoon curry powder
  • 1 teaspoon cumin, ground
  • 1 teaspoon turmeric, ground
  • 1/2 teaspoon Garam Masala
  • 2 cups vegetable broth, no salt added
  • 1 cup dried red lentils
  • 1/2 cup low-fat canned coconut milk

For Serving

  • 1/4 cup cilantro, chopped
  • 1 cup long grain brown rice + 2 cups water
  • Naan bread

Instructions

  • Preheat oven to 400F.
  • Start by preparing your rice: Add your rice in a medium pot with 2 cups of water and a pinch of salt. Bring to a boil uncovered, then reduce heat and let it simmer, covered for 40 minutes. When the rice is done cooking, take it off heat and let it sit for 10 minutes, covered. You can make your dahl while the rice is cooking.
  • Place your cauliflower florets on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes.
  • Meanwhile, heat a large skillet over medium heat. Add your onions, garlic and ginger and cook for 5 minutes until the onions are translucent.
  • Add your diced tomatoes, kale, curry powder, cumin, turmeric, Garam Masala and salt. Cook for 1-2 minutes.
  • Add your vegetable broth and red lentils. Bring to a boil, then reduce to low-medium heat and let simmer for 15 minutes.
  • Stir in your coconut milk and roasted cauliflower. Cook another 2-3 minutes.
  • Serve on top of your rice with a sprinkle of cilantro and a piece of naan bread if desired.

Notes

This dahl is very thick. If you prefer, add a bit more vegetable broth or coconut milk while cooking.
If you want some extra flavor, try adding a squeeze of lime to your rice or use broth instead of water. Then sprinkle some fresh cilantro and a pinch of salt.
I used fresh tomatoes, but feel free to use canned diced tomatoes if they're not in season.