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Whole roasted sumac cauliflower and red onions with cauliflower, coconut and lentil dahl

  • Timer Prep 10 min
    Cook 45 min
  • Chart 237.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Slice into rings the red onions. Finely chop the leaves and stalks of the coriander. (optional) finely chop the red chillis.

Method

  1. 1 Preheat oven to 220C/200C fan/gas 7.
  2. 2 Place the cauliflower in a shallow baking dish and season.
  3. 3 Rub the cauliflower with the olive oil and sumac. Pour 50ml water into the baking dish and cover the cauliflower loosely with foil.
  4. 4 Roast the cauliflower in the oven for 30 mins.
  5. 5 Remove the foil, add the onions to the dish and roast for another 12 – 15 mins, until tender and cooked through.
  6. 6 Heat the dahl according to the back of pack instructions.
  7. 7 Stir through the coriander.
  8. 8 Serve the cauliflower and red onions on the dahl.
  9. 9 You can also add some finely chopped red chill on top, depending on how spicy you like it.
  • Average per serving
  • Calories 237.0kCal
  • Fat8.3g
  • Saturated3.5g
  • Salt0.7g
  • Carbohydrates25.2
  • Sugar12.2g
  • Protein10.9g
  • Fibre9.3g