Lily and Connor pretty much licked their plates clean with this dish. To serve four people you need at the very least two heads of cauliflower, although three would be best. Core, cut into florets, slice lengthwise, wash, and then roast on a baking sheet with a bit of olive oil, salt and pepper. Roast at 375 degrees, turning at least once, until golden and delicious. If you don't like cauliflower, you will once you try it roasted.
For the yellow split pea dal you will need a slow cooker, otherwise I think you'd have to soak the split peas over night and then cook them on the stove top. Roughly the ingredients and proportions are:
2 T coconut oil
1 cup finely chopped yellow onion
1/2 c finely chopped carrot
6 cloves garlic, minced
1/2 - 1 tsp cumin
1 tsp turmeric powder
1 - 2 tsp crushed red pepper flakes
1 1/2 c dried yellow split peas
2 cans coconut milk
1 c vegetable broth
Fresh lemon, for serving
Fresh cilantro, for serving
Saute onion and carrot until soft, add garlic until fragrant, add spices until fragrant, add coconut milk and broth. Taste, adjust seasoning and add salt to taste. Stir in yellow split peas and put mixture in slow cooker and cook three to four hours, until split peas are soft. This with more broth if desired, serve over roasted coconut. It would be ideal to make this the day before and then roast the cauliflower the day you are eating it so that the flavors have more time to meld.