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Slow cooker cauliflower with lentil and chilli dhal

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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • Vegan
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

Packed with delicious spices, this slow cooked cauliflower is guaranteed to hit the spot.

  • Serves4
  • Cook time4 hour
  • Prep time10 minutes
Slow cooker cauliflower with lentil and chilli dhal


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. Step 2

    Transfer the cauliflower to a plate. Add coconut milk and spinach to the lentil mixture and stir to combine.
  3. Step 3

    Cut the cauliflower into wedges and serve with the lentil mixture.

Nutrition Information

Per Serve

Energy: 1703kJ/407 Cals (20%)

Protein: 26g (52%)

Fat: 8g (11%)

Sat fat: 5g (21%)

Carb: 47g (15%)

Sugar: 11g (12%)

Fibre: 20g (67%)

Sodium: 101mg (5%)