A vegan dish for mid-week that is not only super-healthy but very tasty too.
Turmeric Roasted Cauliflower with Dhal – serves 4
FOR THE CAULIFLOWER:
- 1 large cauliflower, sliced into 1cm steaks (or you can break into florets but don’t waste the stalk)
- 1 tbsp olive oil
- 1 tsp ground turmeric
- 1 garlic clove, thinly sliced
FOR THE DHAL:
- ½ tbsp coconut oil
- 1 onion, diced
- 1 red chilli, deseeded and finely diced
- 1 tsp cumin seeds
- 2 garlic cloves, crushed
- 1 tbsp medium curry powder
- 250g red lentils
- 400ml tin light coconut milk
- 400ml vegetable stock
- generous handful of spinach leaves
- 2 tbsp fresh coriander, chopped
- juice of ½ a lemon
- 2 tbsp flaked almonds, toasted
Preheat the oven to 200C/Fan 180C/Gas 6.
Put the cauliflower into a large roasting tin and sprinkle with the olive oil.
Roast the cauliflower for 15 minutes, then remove from the oven and scatter over the turmeric and garlic. Return to the oven for a further 15 minutes or until browned and tender.
Meanwhile, heat the coconut oil in a lidded saucepan and gently fry the onion and chilli for about 4 minutes.
Add the cumin, garlic and curry powder and cook for another couple of minutes before stirring in the lentils, coconut milk and stock. Bring to the boil then cover and simmer for 15 minutes or until the lentils are soft.
Add the spinach and stir until wilted. Stir in the coriander and season to taste.
Squeeze the lemon over the cauliflower and serve with the dhal and the toasted almonds.
(Original recipe from The Fast 800 by Michael Mosley, Short Books, 2019.)
Jono & Jules do food & wine 