• 1 medium head cauliflower cut into bit sized florets
  • 2 tablespoon olive or grape seed oil
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup dry split red lentils
  • 2 tablespoon coconut oil
  • 1 cup diced yellow onion
  • 1 tablespoon minced garlic
  • ¾ cup full fat coconut milk*


  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  2. Add cauliflower florets to the baking sheet and toss with oil, garam masala, cumin, salt, and pepper.
  3. Roast for 20-25 minutes or until golden brown and tender.
  4. Meanwhile, rinse lentils and add to a large saucepan with enough water to cover by at least an inch.
  5. Bring to a boil over high heat and then reduce heat to low and simmer for about 20 minutes or until tender.
  6. In a separate skillet over medium heat, add coconut oil, onion, and garlic and sauté for a few minutes until translucent.
  7. Add cooked lentils (drained of any excess water), roasted cauliflower, coconut milk, and stir to combine.
  8. Cook for a few more minutes until everything is heated through and flavors have melded together.

Enjoy your meal!