Roast Cauliflower Dhal (Vegan)
I have said it before and I will say it again - I love lentils! All kinds but especially red ones as they're so easy to cook and they become rich and creamy without needing to add any fat.
This recipe is (incidentally) vegan but, as you can see from the picture, I chose to serve mine with a fillet of sea bass alongside. This is mainly because I love fish (perhaps even more than I love lentils!) but this is satisfying without anything extra or it can be served as a side dish for four people if you add a chicken breast or a steak each...
Serves 2
Heat the oven to 190°C/170°C fan/gas 5. Give the cauliflower florets a wash and, while still wet, arrange them in a baking tray. Scatter over the sumac, cumin seeds and some salt and pepper, then toss to coat – the water will help the spices stick and will steam the cauliflower a little as it cooks. Cook in the oven for 30-40 minutes; keep an eye on the florets and shuffle them around in the tray every now and then so they cook evenly.
Meanwhile, fry the onion in a saucepan with a little water over a medium heat for about 8 minutes until soft and translucent. Be careful that it doesn’t get too dry – splash in a little water if needed. Add the ginger, chilli and the dry spices. Stir for about 30 seconds, then add the lentils. Stir to coat in the spice mix, then pour in 450ml water, along with the almond milk. Bring to a bubble, then simmer for about 30 minutes until the lentils are soft and the liquid has reduced.
When the lentils are cooked, remove the pan from the heat and stir in the spinach. The heat of the dhal will be enough to wilt the spinach. Serve the dhal with a squeeze of lemon juice, with the roasted cauliflower on top.
This recipe is (incidentally) vegan but, as you can see from the picture, I chose to serve mine with a fillet of sea bass alongside. This is mainly because I love fish (perhaps even more than I love lentils!) but this is satisfying without anything extra or it can be served as a side dish for four people if you add a chicken breast or a steak each...
Roast Cauliflower Dhal
Serves 2
1 small cauliflower, broken into largish florets
2 tsp sumac
2 tsp cumin seeds
For the dhal:
1 onion, chopped
15g grated fresh ginger
Pinch chilli flakes
1 tsp ground cumin
1 tsp ground turmeric
100g red lentils
100ml unsweetened almond milk
100g baby spinach
Juice ½ lemon
Meanwhile, fry the onion in a saucepan with a little water over a medium heat for about 8 minutes until soft and translucent. Be careful that it doesn’t get too dry – splash in a little water if needed. Add the ginger, chilli and the dry spices. Stir for about 30 seconds, then add the lentils. Stir to coat in the spice mix, then pour in 450ml water, along with the almond milk. Bring to a bubble, then simmer for about 30 minutes until the lentils are soft and the liquid has reduced.
When the lentils are cooked, remove the pan from the heat and stir in the spinach. The heat of the dhal will be enough to wilt the spinach. Serve the dhal with a squeeze of lemon juice, with the roasted cauliflower on top.
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