Recipe of the month

Roasted cauliflower and dhal pilaff

By Tolhurst Organic Published: March 31, 2015

  • Yield: 6 Servings
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 40 mins

A warming wholesome dish, low in fat. It makes a lovely vegetarian supper.



  1. Preheat the oven to 200 degrees C, gas mark 6.
  2. Place the cauliflower, carrots and garlic in a baking tray.
  3. Mix turmeric, half of the oil, lemn zest and juice, cumin seeds in a small bawl and sprinkle over the vegetables, tossing gently. Bake for 25-30 minutes until golden brown.
  4. Meanwhile heat the remaining oil in a large sauce pan and cook the onion for 5 minutes until soft. Add the curry paste or powder, lentils, rice and stock, bring to boil and cook for 20 minutes on very low heat. Leave for set for 20 minutes.
  5. Serve the dhal pilaff into bowls and top with the roasted cauliflower. Scatter over the coriander or parsley leaves.
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