Spinach and Cauliflower Dahl

1 medium head of cauliflower, washed and cut into florets
1 cup dried red lentils, washed and drained
1 can coconut milk (400 ml)
1 medium onion, peeled and sliced
2 cloves garlic, minced
2 to 3 cups stock or water (depending on how thick you want it to be)
4 cups baby spinach, washed
½ lemon or 1 lime, juiced
2 tablespoons coconut oil
2 teaspoons curry powder
1 teaspoon nigella seeds or cumin seeds (cumin powder works too)
pinch of cayenne (optional)
salt and pepper, to taste

Preheat the oven to 190° C.

Toss cauliflower florets with 1 tablespoon of oil and 1 teaspoon of salt, and roast until golden brown, tossing occasionally, about 30 minutes.

While the cauliflower is roasting, heat a saucepan over medium heat, and warm 1 tablespoon of coconut oil in it. Throw in the sliced onion, and sauté until lightly golden.

Add the minced garlic cloves, the curry powder and the cumin/nigella seeds. You can also add a pinch of cayenne, if you like a little heat - I do! Mix it all together and sauté for another couple of minutes.

Add the red lentils, the can of coconut milk, and 2 to 3 cups of stock or water (depending on how thick you want it to be).

Once the mixture has thickened, and the lentils are tender, add the baby spinach, the roasted cauliflower, the lemon or lime juice, and salt and pepper to taste.

from: food52.com