Ingredients
Serves 4
ROAST CAULIFLOWER
DHAL
Method
- Heat oven to 180C and line a large baking tray with greaseproof paper.
- Place cauliflower florets on tray, drizzle with extra virgin olive oil, season with sea salt and black pepper, toss to coat, then place in oven to bake for 45 minutes.
- To make the dhal, heat a large saucepan on stove, add coconut oil, melt, then add onion, garlic and spices, cover and cook for 2-3 minutes, remove lid and cook a further 2 minutes.
- Add rinsed lentils, coconut milk and 2¾ cups water. Bring to a simmer, stirring occasionally for 25-30 minutes, or until the lentils are almost tender. If the mixture begins to stick then just add a little water.
- Season with a pinch of salt. Serve with rice and topped with roasted cauliflower, cashew nuts and fresh coriander.
Recipe by Jacqueline Alwill for eimele
