Cauliflower & Lentil Dhal

Directions

1. Preheat the oven to 180°c (fan assisted)/200°c/gas 6. 
2. Place the cauliflower onto a baking tray and drizzle with 1 tbsp olive oil and a little salt and pepper. Mix well, then roast for 30-35 minutes, or until soft and beginning to brown.
3. Place a high-sided frying pan over a medium heat and add the remaining oil. Once hot, add the onion and let it sweat for 6-8 minutes, until soft and translucent. Then, add the garlic, curry powder and a dash of water. Stir well and fry for a further minute or so, until the spices release their aroma.
4. Add the red lentils, tinned tomatoes, stock and sugar into the pan. Stir well and bring to a boil. Lower the heat to a simmer and let the pan gently bubble for 20-25 minutes, stirring occasionally, until the lentils are soft.
5. Stir the white wine vinegar and most of the cauliflower into the Dahl, then season to taste with salt & pepper. Serve up into bowls, top with any remaining pieces of cauliflower and sprinkle with a little fresh parsley.