Roasted cauliflower and dhal pilaff

  • Vegetarian
  • Vegan
  • Gluten Free


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. 

Cook’s tip
Try swapping the carrots for seasonal pumpkin, peeled, deseeded and diced.


  • Preparation time: 10
  • Cooking time: 30 minutes

Serves: 6

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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4 stars

Average user rating Based on 1 rating

This recipe was first published in Fri Sep 26 09:56:00 BST 2014.