ROAST CAULIFLOWER DHAL SOUP FOR HUNGRY HORDES
1 head cauliflower, cut into small florets; 2 tbsp ghee, melted; 750ml (3 cups) vegetable stock; 750ml (3 cups) water; 210g (1 cup) red lentils, rinsed; 1 large brown onion, finely chopped; 4 garlic cloves, crushed; 3cm piece fresh ginger, finely grated; 3 tsp ground turmeric; 1 fresh red bird’s eye chilli, chopped; Greek yoghurt, to serve; naan bread, to serve
2 tbsp ghee; 1 tsp cumin seeds; 1 tsp black mustard seeds; 1 cinnamon stick; 12–14 fresh curry leaves; 1 large brown onion, quartered, thinly sliced; 2 garlic cloves, crushed; 1 long red chilli, thinly sliced; 1 lemon, rind finely grated, juiced
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Place cauliflower on prepared tray. Drizzle with ghee. Season. Toss to coat. Roast for 20–25 minutes or until edges turn golden.
Meanwhile, place the stock and water in a saucepan over high heat. Add lentils. Bring to the boil. Skim and discard foam. Stir in onion, garlic, ginger, turmeric and chilli. Season. Simmer, stirring occasionally, for 30–35 minutes or until lentils break down.
Remove from heat and add roasted cauliflower. Blend one-third of the mixture in a blender until smooth. Transfer to a clean saucepan. Repeat twice with remaining mixture.
For the tarka, heat ghee in a frying pan over medium heat. Add cumin, mustard seeds and cinnamon. Cook, stirring, for 1 minute or until aromatic. Add curry leaves. Cook for 30 seconds or until aromatic (be careful, mixture will spit). Add onion and cook, stirring, for 4–5 minutes or until golden.
Add garlic, chilli and rind and cook, stirring, for 2 minutes or until aromatic. Reserve cup tarka mixture. Add the remaining tarka mixture and 2 tbs lemon juice to the cauliflower mixture. Cook, stirring, for 2–3 minutes or until warmed through. Season well.
Ladle soup into bowls. Top with reserved tarka mixture. Serve with the yoghurt and naan bread.