home iconhome iconRecipe Archive
arrow right iconarrow right icon
Indian Recipes
Roasted Cauliflower (v)

Roasted Cauliflower (v)

with Dal and Greek Yoghurt

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.4 / 4 Ratingout of 1332 ratings
Read more

Every week we sit down and go through all your recipe scores and comments and they make a huge difference to the way our menu planning whiz, Ellie, plans your future dinners. The humble dal is a great example. Of all the Indian recipes we’ve created, this one stands out from the crowd both in taste and pure, body-nourishing warmth.

Preparation Time40 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


¾ tsp

Ground Turmeric

1.5 tsp

Nigella Seeds

1 unit(s)

Red Onion

1 bunch(es)


1 pack(s)

Green Beans

½ sachet

Easy Garlic

1.5 tsp

Goan Xacuti Spice

1 tin(s)

Chopped Tomatoes

1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

100 grams

Red Split Lentils

25 grams

Flaked Almonds


1 pot(s)

Greek Yoghurt


Not included in your delivery

250 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2084 kJ
Energy (kcal)498 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate67 g
of which sugars27.0 g
Protein29 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Mixing Bowl
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Roast the Cauliflower
Roast the Cauliflower

Preheat your oven to 200°C. Separate the cauliflower into florets (little trees). Pop the cauliflower florets in a mixing bowl and season with salt and pepper. Drizzle on a splash of oil, then sprinkle on the turmeric and half the nigella seeds. Toss to distribute all the flavours evenly. Place on a lined baking tray and roast on the top shelf of your oven until soft and golden, 20-25 mins. Turn halfway through cooking.

Start the Dal
Start the Dal

Meanwhile, halve, peel and thinly slice the red onion into half moons. Roughly chop the coriander (stalks and all). Trim the tops from the green beans then chop into thirds. Heat a splash of oil in a large saucepan on medium heat. Add the onion and cook for 5 mins, stirring occasionally. Add the easy garlic and Goan Xacuti curry powder. Cook for 1 minute more.

Simmer the Lentils
Simmer the Lentils

Stir in the diced tomatoes and the stockpot. Add the split lentils and the water (see ingredients for amount). Stir to dissolve the stock pot. Bring to a gentle simmer, put a lid on and leave to cook for 10 mins. Stir occasionally to make sure the lentils aren't catching.

Toast your Nuts!
Toast your Nuts!

While the lentils simmer, heat a frying pan over medium heat (no oil!). Add the flaked almonds and remaining nigella seeds. Cook until the almonds are golden, 4-5 mins. Stir frequently and watch them like a hawk, they burn easily! When done, keep to one side.

Add the Green Beans
Add the Green Beans

Once the lentil mix has been cooking for 10 mins, stir in the green beans and cook until tender, 8-10 mins. TIP: Don’t worry if the mixture is drying out a little – just add a bit more water to get a looser consistency. Remove the lid while the green beans cook.

Finish and Serve
Finish and Serve

When the green beans are cooked and the lentils are mushy, remove from the heat. Stir through half the coriander and season with salt and pepper to taste. Serve the dal in bowls, top with the cauliflower florets and dollops of Greek yoghurt. Finish with a sprinkling of toasted almonds and seeds, and the remaining coriander. Enjoy!