Roasted Cauliflower with Creamy Lentils

Make this whole roasted cauliflower as a dramatic side dish for a gathering or enjoy it for Meatless Monday. The combination of the spiced cauliflower with the creaminess of the lentils and burrata is delicious!

Serves 4


4 tbsp neutral oil

1 tsp ground cumin

½ tsp ground turmeric

¼ tsp smoked paprika

1 tsp salt

1 small to medium head of cauliflower

1 small ball of Burrata or ricotta cheese

1 package Maya Kaimal Black Lentil Dal

¼ cup coarsely chopped cilantro

Chili crisp for drizzling, optional

Bread for serving


Step 1
Preheat the oven to 425F and line a cast iron skillet with parchment.

Step 2
Combine the oil, spices and salt in a small bowl. Brush the cauliflower with the spiced oil and bake for 25-30 minutes until the cauliflower is tender on the inside and golden on top.

Step 3
Heat the Black Lentil dal according to instructions on the package and hold warm in a bowl.

Step 4
On a serving plate, spread the dal on the bottom and top with the roasted cauliflower. Add dollops of Burrata, chili crisp if using and a smattering of chopped cilantro. Serve with warm naan or bread of your choice.