Tuesday, January 22, 2013

Cauliflower Dal

I've always been a fan of cauliflower but lately I've been finding tons of new recipes online utilizing cauliflower in new and different ways. Needless to say I am excited about trying them all out and putting my own spin on each recipe.

Two Years Ago Today  White Broccoli Crostata with Creamy Potato Soup

Cauliflower, yukon gold potatoes and red lentils slow simmered in a spicy curry sauce with ginger, mustard seeds, chiles and shallots. Served over fluffy rice with tons of cilantro.

Cauliflower Dal
serves 3-4
2 tbl coconut oil
1 tsp mustard seeds
1 tsp coriander seeds
1/2 tsp turmeric
1/4 tsp red pepper flakes
4 garlic cloves, minced
1/2" piece fresh ginger, minced
2 shallots, thinly sliced
2 celery stalks, minced
1 tbl yellow curry paste
2 cups cauliflower florets
2 cups medium diced yukon gold potato, skin on
salt and pepper
1 cup red lentils
2 cups water
2 cups vegetable broth
1-15oz can diced tomatoes
2 tbl roughly chopped cilantro
2 cups cooked jasmine rice

In a large stock pot or dutch oven, add the oil, seeds, turmeric, red pepper flakes, garlic and ginger. Turn on the heat to medium-low and allow the spices to toast. Once the seeds start to pop, add the shallots, celery and yellow curry paste. Saute for 5-7 minutes until the shallots are tender and caramelized. Add the cauliflower and potato and stir to combine. Season with 2 tsp salt and 1/2 tsp pepper/ Add the lentils, water, broth and tomatoes and bring to a boil.
Reduce to a simmer, cover and cook for 20 minutes until the lentils and potatoes are tender.
Taste and season with plenty of salt and pepper. Serve over rice and garnish with cilantro.


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  2. Just made this. It's BEAUTIFUL. Love it, love it, love it. Thank you!


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