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    Roasted cauliflower and dhal pilaff

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    Roasted cauliflower and dhal pilaff

    A warming autumnal dish made with roasted vegetables, spiced rice and lentils, it's also low in fat and makes a lovely vegetarian supper.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes


    1 essential Waitrose Cauliflower, cut into small florets 
    3 essential Waitrose Carrots, diced 
    ½ tsp ground turmeric or curry powder
    1 tsp cumin seeds
    Zest and juice 1 lemon
    2 tbsp sunflower oil
    2 essential Waitrose Onions, chopped 
    2 tbsp curry paste 
    150g LOVE Life Red Split Lentils
    1.2 litres hot Cooks’ Ingredients Vegetable Stock
    300g essential Waitrose Long Grain Rice
    Coriander leaves, to serve


    1 Preheat the oven to 200ºC, gas mark 6. Place the cauliflower, carrots, turmeric (or curry powder), cumin seeds, lemon juice and 1 tbsp of the sunflower oil in a large bowl and gently toss together. Spread out on a large baking sheet and roast for 25–30 minutes
    until tender and golden brown.

    2 Meanwhile, heat the remaining oil in a large saucepan and cook
    the onion for 5 minutes until softened. Stir in the curry paste, lentils and stock, bring to the boil and simmer for 10 minutes. Stir in the rice, cover and cook for a further 10–12 minutes until the rice and lentils are tender and the liquid has been absorbed.

    3 Spoon the dhal pilaff into bowls and top with the roasted vegetables. Scatter over the coriander leaves and serve.

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    Cook’s tip

    Try swapping the carrots for seasonal pumpkin, peeled,
    deseeded and diced.


    Average user rating

    4 stars