# What You'll Need:
→ 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 oz) 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
# How To Make It:
01 - Preheat oven to 425°F. Line a 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 single layer. Roast for 25–30 minutes, turning once halfway, until golden brown and crisp at edges.
04 - In large pot over medium heat, warm coconut oil. Add mustard seeds and let sizzle for 30 seconds.
05 - Add onion and sauté 4–5 minutes until soft and translucent. Stir in garlic, ginger, and green chili; cook 1 minute more.
06 - Add ground cumin, coriander, turmeric, and garam masala. Cook 1 minute until fragrant.
07 - Add rinsed lentils, coconut milk, vegetable broth, and salt. Bring to boil, then reduce heat and simmer gently 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 adjust seasoning. Serve in bowls topped with roasted cauliflower and fresh cilantro.
