Red Lentil Dal with Roasted Cauliflower

Red lentil dal with coconut milk, warm spices, and tender roasted cauliflower. This comforting vegetarian dinner comes together on the stovetop and in the oven.

Prep: 15 min · Cook: 40 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup red lentils
• 1 head cauliflower
• 1 medium yellow onion
• 2 garlic cloves
• 1 13.5-ounce can coconut milk
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1.5 teaspoons kosher salt
• 2 cups vegetable broth
• 1 lime
• 0.25 cup cilantro

Cooking instructions

1. Heat the oven to 425°F. (about 5 min) — 425°F
2. Cut the cauliflower into bite-size florets. Toss with 2 tablespoons olive oil and 1/2 teaspoon salt on a baking sheet. (about 5 min)
3. Roast the cauliflower until tender and browned, stirring once halfway through. (about 25 min) — 425°F
4. While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onion until softened, about 5 minutes. (about 5 min) — Medium heat
5. Stir in the garlic, cumin, turmeric, and remaining 1 teaspoon salt. Cook until fragrant, about 1 minute. (about 1 min) — Medium heat
6. Stir in the lentils, coconut milk, and vegetable broth. Bring to a simmer, then cook uncovered until the lentils are soft and creamy, 18 to 22 minutes, stirring occasionally. (about 22 min) — Simmer
7. Stir in the juice of half the lime. Spoon the dal into bowls and top with the roasted cauliflower, cilantro, and remaining lime cut into wedges. (about 3 min)