Dhal with Cumin-Roasted Cauliflower (Printable)

Creamy spiced lentils topped with crispy golden cauliflower florets for a hearty vegetarian dinner.

# What You’ll Need:

→ Cauliflower

01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1½ teaspoons whole cumin seeds
04 - ½ teaspoon ground turmeric
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - Freshly ground black pepper to taste

→ Dhal

08 - 1½ cups red lentils, rinsed
09 - 1 tablespoon 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 teaspoons ground cumin
15 - 1 teaspoon ground coriander
16 - ½ teaspoon ground turmeric
17 - 1 teaspoon garam masala
18 - 1 teaspoon mustard seeds
19 - 1 can (14 fluid ounces) coconut milk
20 - 2½ cups vegetable broth
21 - 1 teaspoon salt, or to taste
22 - Juice of ½ lemon
23 - Fresh cilantro, chopped, for garnish

# Directions:

01 - Preheat oven to 425°F and line a baking tray with parchment paper.
02 - In a large bowl, toss 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 to 30 minutes, turning once halfway through, until golden brown and crisp at the edges.
04 - 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 to 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 to 25 minutes, stirring occasionally, until lentils are soft and creamy. Add more broth or water if needed for desired consistency.
08 - Stir in lemon juice and check seasoning, adjusting salt and spices as needed.
09 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The roasted cauliflower adds a textural contrast that keeps you coming back for another spoonful.
  • One pot plus one tray means minimal cleanup, maximum satisfaction.
  • It's naturally vegan and gluten-free without feeling restricted or apologetic.
02 -
  • Don't skip rinsing the lentils—it removes the starch and helps them cook more evenly into that creamy texture.
  • The dhal will continue to thicken as it sits, so if it looks slightly too loose when you're done cooking, that's perfect.
  • Mustard seeds pop dramatically when they hit hot oil, so have a lid nearby just in case they're feeling particularly enthusiastic.
03 -
  • Make a double batch and freeze half in portions—it thaws beautifully and tastes even better the next day when all the spices have had time to get to know each other.
  • If your dhal is too thick when you're done, stir in more broth or water gradually rather than all at once, and remember that it will thicken more as it cools.
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