Roasted cauliflower with spiced lentil Dahl

Ingredients

• 1/2 tsp Country Range Ground Cumin
• 1/2 tsp Country Range Garam Marsala
• 1/2 tsp Country Range Ground Coriander
• 1 tbsp Country Range Extended Life Vegetable Oil, plus extra for frying Pinch Country Range Table Salt
• 2 g medium cauliflowers
• 1 tbsp Country Range Extended Life Vegetable Oil
• 300 g Country Range Red Split Lentils (soak for two hours)
• 350 ml Country Range Vegetable Bouillon (made up)
• 2 tsp Country Range Ground Cumin
• 1 tsp Country Range Ground Turmeric
• 3 tsp Country Range Curry Powder
• 1 tsp Country Range Ground Coriander
• 1 g diced onion
• 1 g diced carrot
• 1 g diced peppers
• 1 g diced celery stick
• 2 tbsp chopped coriander
• 100 ml Country Range White Wine Vinegar Pinch Country Range Cumin Seeds
• 1 g Country Range Whole Star Anise
• 1 g Country Range Cinnamon stick
• 1 g peeled carrot
• 100 g caster sugar
• 3 tsp Country Range Ground Curry
• 1 tsp Country Range Ground Cumin
• 400 g tin Country Range Coconut Milk
• 100 ml Country Range Vegetable Bouillon (made up)
• 1 g chopped onion
• 1 g chopped carrot
• 1 g chopped stick of celery
• 2 g sticks of lemon grass, bashed
• 1 tsp diced ginger
• 1 g crushed clove of garlic Salt to taste