Recipe developed and donated by Chef Ian Clark and Maddie Canvin at Poco Tapas Bar in Bristol


  • 1/4 diced onion
  • 1 garlic clove
  • Glug of light olive oil
  • 2 tsp each of (coriander, cumin, ginger, mustard seeds, ground turmeric)
  • 1/4t sp cayenne
  • 2 cardamom pods
  • 100g dried lentils  
  • 1/4 preserved lemon (Click here to see how to preserve a lemon)
  • 1 whole cauliflower head

To serve (optional):

  • Carrot tops, sultanas, slices of beetroot, rye crackers  


  1. First preheat the oven to 200C.
  2. Next, fry the onion and garlic in a pan with a little oil until soft, then add all the spices and fry over a medium heat for five minutes.
  3. Add the lentils and lemon, stir to combine then cover with water. Bring it to the boil and simmer until the lentils begin to fall apart, adding more boiling water if necessary.
  4. Blitz the mixture with a food processor until smooth, adding a touch of water if needed, then season to taste with salt and lemon juice.
  5. Cover the cauliflower in all the spices, making sure to get in between all the florets, and roast until just starting to soften. At this point, turn it up to 200c to get it charred a little too.
  6. To serve, put the dal in a bowl, topped with the roasted cauliflower, sultanas and some carrot tops and beetroot if you wish.

Did you have a go at making this dish? Let us know how you got on, we’d love to hear from you.