1 head of cauliflower, with the florets broken off by hand
2 tablespoons olive oil
1 onion, chopped in a medium dice
2 cloves garlic, minced
2 tablespoons ginger, minced
1/2 teaspoon red chili flakes
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1 18-ounce can lentils, drained and rinsed
2 cups vegetable stock
Juice of 1 lemon
2 carrots, peeled and chopped in a small dice
2 tomatoes, quartered
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup fresh whole cilantro leaves
Place the cauliflower florets into a 6-quart slow cooker.
Heat the olive oil in a small frying pan set over medium heat. When hot, add the onion and saute for about 3 minutes, until translucent and soft.
Add the ginger, garlic, red chili flakes, turmeric, coriander and cumin. Stir ingredients together and cook for one minute.
Transfer onion mixture to the cauliflower in the slow cooker.
To the slow cooker add the lentils, vegetable stock, lemon juice, carrots, tomatoes, salt and pepper.
Place lid on slow cooker and cook on low for 5 hours or on high for 3 hours.
Remove all contents of the slow cooker to a serving dish and sprinkle with cilantro leaves.