Photo of Lentil  & cauliflower dhal by WW

Lentil & cauliflower dhal

Points® value
Total Time
1 hr 25 min
10 min
1 hr 15 min
A warming dish that’s fragrant with spices. If you prefer it hot, simply toss in a few extra chillies.


Cauliflower, Raw

1 whole, broken into florets

Rapeseed Oil

1 tablespoon(s)

Cumin seeds

1 tablespoon(s), level

Calorie controlled cooking spray

4 spray(s)


2 large, finely sliced


3 clove(s), crushed

Root Ginger

30 g, grated

Chilli, green or red

1 individual, thinly sliced


14 g

Garam Masala

3 tablespoon(s), level


6 large, roughly chopped

Split Red Lentils, dry

750 g

Stock gel (stock pots)

2 pot(s), unprepared, vegetable, 1.8 litres stock


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the cauliflower in a roasting tin and drizzle over the oil. Season and roast for 30 minutes.
  2. Meanwhile, toast the cumin seeds in a dry frying pan for 1-2 minutes until fragrant, then grind them using a pestle and mortar.
  3. Mist a large flameproof casserole with cooking spray and fry the onions for 8-10 minutes, until softened. Add the garlic, ginger, chilli, spices and ground cumin seeds, then cook for 1-2 minutes. Add the tomatoes and cook for another 2 minutes.
  4. Stir in the lentils and stock, then bring the mixture to the boil. Reduce to a simmer and cook, covered, for 1 hour, until the lentils are tender. Add a splash of water if the dhal starts to look dry.
  5. Stir through the roast cauliflower and season to taste, then set aside to cool completely before portioning and freezing.