# What You Need:
→ Cauliflower
01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 2 tbsp olive oil
03 - 1½ tsp whole cumin seeds
04 - ½ tsp ground turmeric
05 - ½ tsp smoked paprika
06 - ½ tsp salt
07 - Freshly ground black pepper, to taste
→ Dhal
08 - 1½ cups red lentils, rinsed
09 - 1 tbsp coconut oil or vegetable oil
10 - 1 medium onion, finely chopped
11 - 3 cloves garlic, minced
12 - 1-inch piece fresh ginger, grated
13 - 1 green chili, deseeded and finely chopped (optional)
14 - 1½ tsp ground cumin
15 - 1 tsp ground coriander
16 - ½ tsp ground turmeric
17 - 1 tsp garam masala
18 - 1 tsp mustard seeds
19 - 1 can (13.5 oz) coconut milk
20 - 2½ cups vegetable broth
21 - 1 tsp salt, or to taste
22 - Juice of ½ lemon
23 - Fresh cilantro, chopped, for garnish
# Steps:
01 - Preheat your oven to 425°F. Line a baking tray with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until evenly coated. Spread on the prepared tray in a single layer.
03 - Roast for 25–30 minutes, turning once halfway, until golden brown and crisp at the edges.
04 - Meanwhile, in a large pot, heat coconut oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds.
05 - Add onion and sauté for 4–5 minutes until soft and translucent. Stir in garlic, ginger, and green chili, cooking for 1 minute more.
06 - Add ground cumin, coriander, turmeric, and garam masala. Cook for 1 minute until fragrant.
07 - Add rinsed lentils, coconut milk, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes, stirring occasionally, until the lentils are soft and creamy. Add more broth or water if needed for desired consistency.
08 - Stir in lemon juice and check seasoning.
09 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.
