Roasted Cauliflower with Creamy Lentils
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
Preheat the oven to 425F and line a cast iron skillet with parchment.
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.
Heat the Black Lentil dal according to instructions on the package and hold warm in a bowl.
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.