Spiced cauliflower dhal
- April 2017
- Serves 2
- Hands-on time 25 min, simmering time 30 min
If you’re on the 5:2 diet, make a double batch of Laura Herring’s vegetarian dhal recipe from The Fast Days Cookbook and freeze half for another low-calorie day.
- Vegetarian recipes
- 4.7g (0.6g saturated)
- 46.6g (14.2g sugars)
On non-fast days, use a little coconut oil to roast the cauliflower and cook the onion. Serve with rice and poppadums or bread, if you’re feeding the family.
Double the batch of dhal and freeze half in a sealed container or freezer bag. Add an extra 5-10 minutes to the cooking time if you’re increasing the recipe. Defrost first, then reheat in a pan until piping hot. The cauliflower can be made ahead and frozen but might turn mushy, so it’s best to cook and serve it fresh.
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