Turmeric roasted cauliflower

Name: Turmeric roasted cauliflower
Cook time: 25 min
Yield: 2

with coconut dhal and mint raita

Ready in around 25 mins

RECIPE FACT:

One of India’s favourite comfort foods, dhal can be made with many different pulses.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE TURMERIC CAULIFLOWER:

Line an oven tray with baking paper. Slice the cauliflower into 1 cm slices through the core and place on an oven tray. Peel the red onion, slice into 1 cm slices and place on the tray. Spoon over the turmeric rub, season with salt and turn the vegetables to coat well. Drizzle with oil and bake in the oven for 12 mins. Top and tail the green beans and add to the oven tray and cook for a further 7-8 mins or until the cauliflower is cooked through and caramelising around the edges.
2. TO COOK THE COCONUT DHAL:

Place the spiced split red lentils into a pot with 1½ cups of water and bring up to the boil over a high heat. Once boiling turn the heat to low, cover with a lid and cook for 18-20 mins stirring often. Pour in the coconut cream, stir to combine and heat for a further 2-3 mins until thickened and creamy.
3. TO HEAT THE GARLIC NAAN:

Place the garlic naan in the oven and bake for 7-9 mins until heated through. Remove from the oven and cut into 2 cm wedges.
TO SERVE:

Spoon coconut dhal into bowls and top with turmeric roasted cauliflower and vegetables. Dollop with mint raita and sprinkle over toasted almonds. Serve with garlic naan wedges on the side.