Lemongrass Dhal with Cauliflower Peanut ‘Rice’

Steps

1. Preheat oven to 220°C. Prep brown onion & kumara. Set aside separately.
2. Cook dhal. Heat a drizzle of oil in a pot on medium heat. Cook onion, stirring, for 3-4 minutes, until softened. Stir through lemongrass curry paste, add lemongrass stalk and cook for 1 minute, stirring, until fragrant. If mixture starts to stick, add a splash of water.
3. Add kumara, lentils, coconut milk, stock and soy sauce and bring to a simmer on high heat. Once simmering, reduce heat to low and simmer for about 20 minutes, stirring occasionally, until lentils and kumara are cooked. If dhal is looking dry, add 1/4 cup water. Discard lemongrass stalk. Remove pot from heat, stir through lemon juice and spinach and season to taste.
4. Prep & cook cauli ‘rice’. Finely dice any pieces of cauliflower that are too hard to grate. Toss on a lined oven tray with soy sauce. Bake (on middle-upper oven rack) for 10 minutes. Toss peanuts through cauliflower and return to oven to cook a further 2-3 minutes, until cauliflower is just cooked. Season to taste.
5. Prep & cook mustard onion. Heat a drizzle of oil in a pot on medium-low heat and cook red onion, garlic and garlic chilli blend for about 10 minutes, until soft. Add mustard seeds and cook, stirring, for a further 2-3 minutes, until mustard seeds start to pop. Season to taste.
6. Serve dhal and cauliflower topped with onion.