Roasted Cauliflower with Red Lentil Dahl

This recipe is a stunner, elevating the humble cauliflower into a paprika-dusted sensation which is the star of the dish. It’s also the perfect recipe for April as cauliflower is in season in the UK.

serves 4



2 cauliflower
2 tsp ground paprika
2 brown onions
2 cloves garlic
2 tsp group turmeric
2 tbsp garam masala
1 tsp fenugreek
1/2tsp dried chili flakes
2 vegetable stock cubes
60g tamarind paste
250g red lentils
250g baby leaf spinach
100g blanched almonds




1 Preheat your oven to 200C / 180C (fan) GM6

2 Prep and roast your cauliflower

  • Remove the outer leaves and cut away the stem. Then cut the cauliflower into small florets, add to a tray, spoon over the paprika, season with salt, drizzle with oil, mix and bake for 25 mins until browned.

3 Cook your red lentil dahl

  • Finely slice the onions and crush the garlic. Warm a pan, add some oil and cook the onion and garlic for 5 mins.
  • Boil a kettle and put the spinach in a colander. When the water has boiled, pour over the spinach so it wilts, and leave to drain.
  • Once the onions and garlic are softened, add the turmericgaram masalafenugreekdried chilivegetable stock cubes, tamarind paste, and red lentils to the pan. Top with 1l of water, give everything a stir, and leave to cook for 25 mins.
  • Stir frequently so it doesn’t stick.
  • Squeeze out the excess water and chop the spinach.

4 Final step

  • Scatter the blanched almonds over the cauliflower, return to the oven and roast for a further 5 minutes. This is your Roasted Cauliflower.
  • Add the chopped spinach to the red lentils, stir through and leave to cook for a further 5 minutes. This is your Red Lentil Dahl.


Serve the Red Lentil Dahl in a warmed bowl, top with the Roasted Cauliflower and crunchy roasted almonds.



Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.