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Dukkah Cauliflower Dhal Bowl

with Red Lentils and Cooling Cucumber Salsa

25 min

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The perfect cold-weather comfort food. A nourishing, fragrant lentil and bean dhal, spooned over a bed of basmati rice then topped with oven-roasted cauliflower. Dukkah – a blend of toasted hazelnuts and spices – adds an addictive crunch with a cucumber salsa for a crisp, refreshing bite.

What We'll Send

Bite Size Cauliflower Florets
Red Lentils
Basmati Rice
Hazelnuts, Whole Blanched
Onion Diced 1/4"
Persian Cucumber
Curry Leaves
Kidney Bean
Dukkah Mix
Sesame Seeds, Coriander
Spice Blend
Whole Mustard Seeds, Cumin Seeds, Turmeric, Ground Ginger
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 937
Fat 46g
Protein 25g
Carbohydrates 110g

What You'll Need

Cooking Directions


Preheat Skillet + Prep Cauliflower

Preheat oven to 425ºF. Tear two pieces of foil that will each cover half of a baking sheet. Add cauliflower to first piece of foil, toss with 1 tbsp. (2 tbsp. for 4 servings) oil and season with salt. Chop hazelnuts and place on the second piece of foil on the opposite side of the tray with dukkah mix, toss together and season lightly with salt. Place in the oven and set a timer for 5 minutes. When hazelnuts are golden and fragrant, remove them from baking sheet and set aside. Set timer for another 10 minutes and return baking sheet to oven to finish cooking cauliflower.


Cook Rice

Rinse rice under cold water. Add rice to a small pot with 1 cup (2 cups for 4 servings) salted water and bring to a boil. Cover with a lid and reduce heat to low. Cook for 12-15 minutes until grains are tender and water has been absorbed.


Begin Dhal

Meanwhile, heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium heat. Add onions and cook for 3-5 minutes, or until lightly golden and soft. Wash curry leaves and slice thinly. Rinse and drain kidney beans. Add garlic, spice mix, kidney beans, curry leaves, and red lentils to the skillet with 1½ cups (3 cups for 4 servings) water. Season with salt. Bring to a gentle simmer, cover with a lid and cook for 12-15 minutes, or until red lentils are tender and most water has evaporated. Squeeze in juice of half of the lemon and season to taste with salt and pepper.


Prepare Cucumbers

Wash cucumber and cilantro. Cut cucumber into 1/4 inch pieces and chop cilantro. Place half of the cilantro in a small bowl with cucumbers and remaining lemon juice. Season with salt to taste.



Stir remaining cilantro into dahl. Divide rice into two serving bowls. Spoon lentil dhal over rice. Place cauliflower in the centre of the bowl and garnish generously with the dukkah. Top with cucumber salsa. Enjoy!

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