one green planet
one green planet

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, it is best served over 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!

Golden Roasted Cauliflower Dahl [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients

  • 3 cups cauliflower in bite-sized florets
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 1 cup diced onions
  • 2 large garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 cups kale, chopped
  • 1 cup tomatoes, diced
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 2 cups vegetable broth, no salt added
  • 1 cup red lentils
  • 1/2 cup low-fat canned coconut milk
  • 1/4 cup chopped cilantro leaves
  • 1 cup long grain brown rice
  • 2 cups water
  • Naan bread, if you like

Preparation

  1. Preheat oven to 400°F.
  2. Add your rice in a medium pot with 2 cups of water and a pinch of salt.
  3. 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.
  4. You can make your dahl while the rice is cooking.
  5. Place your cauliflower florets on a baking sheet and drizzle them with olive oil. Roast for 25-30 minutes.
  6. Meanwhile, heat a large skillet over medium heat. Add your onions, garlic, and ginger and cook for 5 minutes or until the onions are translucent.
  7. Add your diced tomatoes, kale, curry powder, cumin, turmeric, garam masala and salt. Cook for 1-2 minutes.
  8. Add your vegetable broth and red lentils.
  9. Bring to a boil, then reduce to low-medium heat and let simmer for 15 minutes.
  10. Stir in your coconut milk and roasted cauliflower. Cook another 2-3 minutes.
  11. 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.



About The Author

photourl

Caroline Doucet

See My Recipes

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more plants, improve their relationship with food and quit dieting. I want to inspire you to work on your relationship with food without trying to eat “perfectly.” Most of all, I want to share nutritious recipes that will make you fall in love with food and cooking all over again–recipes that will feed your body and your soul!

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. We’re so glad you enjoyed it! If you got any pictures of your creation make sure to tag us using #Foodmonsterapp on Instagram so we can feature you on our page!