This Keto Cauliflower Dal recipe can be a side with meat or on its own as a delicious low-carb, vegan meal to enjoy for lunch or dinner.

If you’ve been missing dal, due to the high carbs contained in lentils – this recipe is the next best thing! Tender cauliflower rice in a rich spicy sauce, will kich those cravings in no time!
This Keto Cauliflower Dal recipe makes 8 serves. 1 serving is 1 cup and has 6g net carbs.
Store leftover Keto Cauliflower Dal in the fridge for up to 4 days or freeze for up to 3 months.
Keto Cauliflower Dal Ingredients

- 2 tablespoons of Coconut Oil
- 1 Onion, diced
- 2 clove of Garlic, minced
- 2 teaspoons of Ginger, minced
- 2 teaspoons of Black Mustard Seeds
- 2 teaspoons of Garam Masala
- 1 teaspoon of Cumin, ground
- 1 teaspoon of Turmeric, ground
- 1 teaspoon of Chili Powder
- 1 teaspoon of Salt
- 5 cups of Cauliflower Rice, both fresh and frozen are suitable
- 1 cup of Coconut Cream
- ½ cup of Vegetable Stock
- 2 Tomatoes, diced
- 2 tablespoons of Cilantro, finely chopped
- ⅓ cup of Unsweetened Coconut Yogurt
How to Make Keto Cauliflower Dal

- Place a large saucepan over high heat, add the onion, garlic, and ginger. Saute for 2-3 minutes until the onion starts to turn translucent.
- Add the mustard seeds, followed by the garam masala, cumin, turmeric, chili and salt. Cook for another 2 minutes until fragrant.
- Add the cauliflower rice and mix to coat in the spices.
- All the coconut cream and stock, mix well.
- Bring to a simmer and cook, stirring occasionally for about 10 minutes until the cauliflower rice has softened.
- Stir in the tomato and simmer for another 5 minutes.
- Taste and add additional salt, if required.
- Serve topped with chopped cilantro, and a dollop of coconut yogurt.

Keto Cauliflower Dal
Ingredients
- 2 tablespoons Coconut Oil
- 1 Onion diced
- 2 cloves Garlic minced
- 2 teaspoons Ginger minced
- 2 teaspoons Black Mustard Seeds
- 2 teaspoons Garam Masala
- 1 teaspoon Cumin ground
- 1 teaspoon Turmeric ground
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- 5 cups Cauliflower Rice both fresh and frozen are suitable
- 1 cup Coconut Cream
- ½ cup Vegetable Stock
- 2 Tomatoes diced
- 2 tablespoons Cilantro finely chopped
- ⅓ cup Unsweetened Coconut Yogurt
Instructions
- Place a large saucepan over high heat, add the onion, garlic, and ginger. Saute for 2-3 minutes until the onion starts to turn translucent.
- Add the mustard seeds, followed by the garam masala, cumin, turmeric, chili and salt. Cook for another 2 minutes until fragrant.
- Add the cauliflower rice and mix to coat in the spices.
- All the coconut cream and stock, mix well.
- Bring to a simmer and cook, stirring occasionally for about 10 minutes until the cauliflower rice has softened.
- Stir in the tomato and simmer for another 5 minutes.
- Taste and add additional salt, if required.
- Serve topped with chopped cilantro, and a dollop of coconut yogurt.
Nutrition

Looking for more delicious Keto Curry recipes? Try our;
To make a larger batch of this Keto Cauliflower Dal recipe adjust the servings above.
This looks and sounds absolutely amazing, lovely post and photos!