This is delicious! We'll definitely make it again.
This is a very good recipe. I adapted it a bit for my wife, who doesn't like spicy foods, and she really liked it.
Update to Review: I prefer this with regular green lentils, the red lentils turn too watery for me, the green ones thicken up better, more like split peas. I enjoyed this recipe very much! Wanting to make more of it, I doubled the amount of lentils (and therefore the water and spices) accordingly. Noting some previous comments about flavor, I cooked the cauliflower briefly in the spice-oil mixture before adding it to the pot, because I wanted the cauliflower to absorb as much flavor as possible. I tossed in some green pepper and chicken that I needed to finish up at step 3 as well. Tried this in a slow cooker and it worked great.
I had hoped to really love this recipe, as I really like all of the ingredients that are in it. However, I found it to be a lot of work for a flavor that I only liked a little. I used canned tomatoes and added a significant amount of garlic salt at the end (as I felt it needed it); otherwise, I followed the directions as posted.
This is a fabulous cauliflower curry. The recipe is originally from Eating Well, Sept/Oct 1993 (at least, that's the source credited on other online sites for this recipe). It's really tasty, with the added bonus of being healthy too. I often add in extra veggies...tonight it was a small eggplant/aubergine, but it's also nice with a couple of zucchini/courgettes. I think potatoes would be good too, come to think of it. I usually add tons more garlic, double the spices, and use about 2-4T of extra virgin olive oil to saute the cumin, ginger, and garlic. Works fine with ground cumin rather than seeds. Thanks for posting this-- I'll certainly continue to make it again and again!