Roasted Cauliflower with Spiced Lentil Dahl

Ingredients

½ tsp Country Range Ground Cumin

½ tsp Country Range Garam Marsala

½ tsp Country Range Ground Coriander

1 tbsp Country Range Extended Life Vegetable Oil, plus extra for frying

Pinch Country Range Table Salt

2 medium cauliflowers

For the lentil dahl

1 tbsp Country Range Extended Life Vegetable Oil

300g Country Range Red Split Lentils (soak for two hours)

500ml Country Range Vegetable Bouillon (made up)

2 tsp Country Range Ground Cumin

1 tsp Country Range Ground Turmeric

3 tsp Country Range Curry Powder

1tsp Country Range Ground Coriander

1 diced onion

1 diced carrot

1 diced peppers

1 diced celery stick

Salt to taste

2 tbsp chopped coriander

For the pickled carrot

100ml Country Range White Wine Vinegar

Pinch Country Range Cumin Seeds

1 Country Range Whole Star Anise

1 Country Range Cinnamon stick

1 peeled carrot

100g caster sugar

For the coconut sauce

1 tbsp Country Range Extended Life Vegetable Oil

3 tsp Country Range Ground Curry

1 tsp Country Range Ground Cumin

1 tsp Country Range Ground Coriander

1 tsp Country Range Ground Turmeric

400g tin Country Range Coconut Milk

100ml Country Range Vegetable Bouillon (made up)

1 chopped onion

1 chopped carrot

1 chopped stick of celery

2 sticks of lemon grass, bashed

1 tsp diced ginger

1 crushed clove of garlic

Salt to taste

Method

1. For the lentil dahl – In a heavy bottom pot, sweat the vegetables off in oil over a medium heat until softened, then add all spices, stirring to coat the vegetables and release the oils (about two minutes). Add the lentils and coat in spices and vegetables, add the stock to cover and turn the heat down allow to cook for 15-20 minutes, or until the lentils are soft and have absorbed the liquid. Remove from the heat and add the coriander. Season to taste and keep warm, or cool down to use another day.

2. For the sauce – In a medium saucepan sweat off the vegetables until soft in oil then add the spices. Repeat as with the dahl. Add the stock and reduce by half then add the tin of coconut milk. Bring to boil then reduce heat and simmer for 10 minutes. Remove from the heat and liquidise and pass though fine sieve. Season to taste and keep warm.

3. For the pickle – Put all ingredients in a saucepan except for the carrot, bring them to boil and then take off the heat. For the carrot, you can either slice it lengthways on a mandolin or cut thinly into rounds. Once cut pour the pickle liquor over and allow to cool.

4. For the cauliflower – Cut the cauliflower into equal size steaks from the middle of cauliflower. (Keep the trim for Sunday lunch or a soup). Roast the spices off in a dry hot pan for 1-2 minutes to release the oil from spices, then remove from heat. Brush the cauliflower with the oil and sprinkle the spices over both sides. In a medium heat pan add a little oil and colour both sides. Add two tablespoons of water and place in the oven at 180°C for 10-15 minutes or until just soft.

5. Serve with fried pak choi and naan breads.