Turmeric Roasted Cauliflower with Dahl

This dish is filling, moderately low carb and a great source of plant protein and gut friendly fibre. 

Serves: 4

Calories per serving: 584

Prep time: 10 minutes

Cooking time: 30 minutes


  • 1 cauliflower
  • 1 tbsp extra virgin olive oil
  • 1tsp ground turmeric
  • 3 tbsp extra virgin olive oil
  • 2 onions
  • 1 tbsp curry powder
  • 1-2 tsp chilli flakes (optional)
  • 2-3 garlic cloves, minced
  • 300g (10 ½ oz) dry red lentils
  • 400ml (14 fl oz) coconut milk
  • 500ml (17 ½ fl oz) vegetable stock
  • 1 lemon, juiced


  1. Preheat oven to 200°C/390°F. Cut the cauliflower into 1-1.5 cm (½ inch) thick ‘steaks’. Place cauli steaks and any extra florets In a large baking tray, sprinkle with turmeric and drizzle with the olive oil. Add salt and plenty of ground black pepper. Roast for about 20 minutes until starting to brown.
  2. Meanwhile, sweat 1 onion, diced, in 1 tbsp oil for a few minutes over a medium heat. Then add the curry powder, chilli and garlic and cook for a minute.
  3. Next stir in the lentils, coconut milk, stock and juice of half a lemon. Cover and simmer for about 20 minutes, stirring occasionally. Add extra water to loosen if needed.
  4. Ten minutes before serving, cut the other onion into rings (about 1.5cm/ ½ inch thick) and gently fry in the remaining 2 tbsp oil, stirring frequently until golden brown and slightly crispy.
  5. Serve the cauli steak drizzled with the other half of lemon, topped with the Dahl and the onion rings. Save half for leftovers in airtight containers (for best results keep the onion rings in a separate container)

Leftover tip: Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat when ready to serve and toss the onion rings back in a frypan to crisp up again.


  • To ensure this recipe is gluten-free, please check the label of the stock to ensure there are no sources of gluten.
  • Coconut milk (from a tin) is very popular in Thai, Indian, and Mexican cuisines. Cans of coconut milk are often found in the Asian or Mexican food aisle. These are typically not sweetened, and tend to include simply coconuts, water, and sometimes stabilisers such as guar gum. When we suggest tinned coconut milk, we assume 166 calories per 100ml.

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