Packed with delicious spices, this slow cooked cauliflower is guaranteed to hit the spot.
Serves44
Cook time4 hr4 hour
Prep time10 mins10 minutes
Ingredients
1 medium brown onion, finely chopped
2 garlic cloves, crushed
1 tbs finely grated ginger
1 tsp ground turmeric
2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground cinnamon
1 long red chilli, seeded, finely chopped
1 1/2 cups (300g) dried green lentils, rinsed, drained
250g cherry tomatoes, halved
1 head (about 1kg) cauliflower, outer leaves removed
1/2 cup (125ml) coconut milk
60g baby spinach leaves
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the onion, garlic, ginger, turmeric, cumin, garam masala, cinnamon, chilli, lentils, tomato and 3 cups (750ml) water in a slow cooker. Top with the cauliflower. Cover and cook for 4 hours on high (or 6 hours on low) or until the lentils and cauliflower are tender.
Step 2
Transfer the cauliflower to a plate. Add coconut milk and spinach to the lentil mixture and stir to combine.
Step 3
Cut the cauliflower into wedges and serve with the lentil mixture.
