# Components:
→ 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
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 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. Line a large 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.
03 - Spread cauliflower on prepared tray in a single layer. Roast for 25–30 minutes, turning once halfway, until golden brown and crisp at edges.
04 - Meanwhile, in a large pot, heat coconut oil over medium heat. Add mustard seeds and let sizzle for 30 seconds until they begin to pop.
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, stirring constantly.
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 lentils are soft and creamy. Add more broth or water if needed for desired consistency.
08 - Stir in lemon juice and check seasoning. Adjust salt and spices to taste.
09 - Ladle dhal into bowls, top with roasted cauliflower, and sprinkle with fresh cilantro.
