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.

DURATION 0:03:25

Tags: pilaff, cauliflower, roasted, roasted vegetables,

Recipe -


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.

Nutritional Info

Typical values per serving:

Energy 1,787kj
Fat 9g
Saturated Fat 1.5g
Carbohydrate 70.9g
Sugars 10.5g
Protein 14.6g
Salt 0.4g
Fibre 6.7g

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