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Golden Roasted Cauliflower Dahl
[Vegan, Gluten-Free]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

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A vibrant bowl of Golden Roasted Cauliflower Dahl, served over fluffy brown rice, garnished with fresh cilantro, and accompanied by a piece of naan bread.

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Golden Roasted Cauliflower Dahl [Vegan, Gluten-Free]

Dairy Free

Vegan

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... Read More

Ingredients You Need for Golden Roasted Cauliflower Dahl [Vegan, Gluten-Free]

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

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How to Prepare Golden Roasted Cauliflower Dahl [Vegan, Gluten-Free]

Preheat oven to 400°F.
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 them 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 or 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.