Red Lentil Dal with Spicy Roast Cauliflower

1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Fill and boil your kettle. Rinse the rice well under cold water, then tip into a small pan. Add a generous pinch of salt and pour in 200ml hot water from the kettle. Set on a high heat and bring to the boil. Once the pan is boiling, turn the heat right down to low and pop a lid on the pan. Very gently simmer the rice for 20-25 mins till the water has been absorbed and the rice is tender. Take the pan off the heat and leave it in the pan, lid on, for 5 mins to steam. The rice will finish cooking and become fluffier while it steams.

2. Meanwhile, slice the leaves off the cauliflower (see our tip on how to use them up), then chop the cauliflower into small florets. Chop the stalk to match. Spread them out on a baking tray. Trim, peel and finely slice the onion. Finely slice the chilli – for less heat, you can scoop out the seeds and pith, then finely slice it. Add both to the baking tray.

3. Drizzle 1 tbsp oil over the veg, and dust over the tikka masala spice blend, cumin seeds, curry leaves and turmeric. Season with a pinch of salt and pepper. Turn the veg to coat in the spices. Slide into the oven and roast for 25-30 mins till the veg are tender and charred.

4. Meanwhile, peel and finely grate the garlic and ginger. Scoop them into a large pan. Tip in the dried red lentils. Pour in 600ml cold water and add a pinch of salt. Set the pan on a medium-high heat, pop on a lid and bring to the boil. When it’s boiling, turn the heat down to medium-low and simmer for 20-30 mins, stirring occasionally, till the lentils have thickened into a dal. When the dal is ready, take off the heat and leave the lid on to keep the dal warm. If it seems too dry out too quickly when it's cooking, add an extra splash of water and turn the heat down. The dal should be quite soupy.

5. Taste the dal and add a pinch more salt, if you think it needs it. Divide the rice between two warm bowls. Ladle in the dal and top with the spicy roast cauliflower. Tear over some coriander leaves to serve.

6. Love Your Leftovers
The dal and cauliflower will keep for up to 3 days in the fridge in airtight tubs. Divide the dal and roast cauliflower between the tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We don’t recommend reheating the rice, so cook that as you need it.

7. No Waste, More Taste
Keep your cauliflower leaves out of the compost – they’re great shredded and stir-fried with garlic, spring onion and ginger as a simple side dish, or slice them and add to stews for the final 5 mins of cooking to add an extra burst of green to your dinner.