# Ingredient List:
→ 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 (13.5 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
# Cooking Directions:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper. In a large bowl, toss cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until evenly coated. Spread on prepared tray in a single layer.
02 - Roast for 25 to 30 minutes, turning once halfway through, until golden brown and crisp at the edges.
03 - In a large pot, heat coconut oil over medium heat. Add mustard seeds and allow them to sizzle for 30 seconds until fragrant.
04 - Add chopped onion and sauté for 4 to 5 minutes until soft and translucent. Stir in minced garlic, grated ginger, and green chili, cooking for 1 minute more.
05 - Add ground cumin, coriander, turmeric, and garam masala. Cook for 1 minute until fragrant.
06 - 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 additional broth or water as needed for desired consistency.
07 - Stir in lemon juice and adjust seasoning to taste.
08 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.
