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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Cauliflower Dal

Dal is a classic Indian dish, and a much-loved staple in the PlantPlate kitchen. This cauliflower and red lentil version is packed with flavor, and ready ready to serve in under an hour.

Prep Time: 15 Minutes
Cook Time: 35 Minutes
Yield: Serves 4-6


This recipe appears here courtesy of John and Mary McDougall, and was originally published in the January 2008 McDougall Newsletter

For decades Dr. John McDougall has pioneered a revolutionary dietary approach to disease treatment and prevention. You can learn more about his work by visiting www.drmcdougall.com, or by signing up to the McDougall Newsletter.


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon red pepper flakes
  • 1 cup dried red lentils
  • 1 15 oz. (425g) can chopped tomatoes
  • 2 cups cauliflower florets
  • 1 large russet potato, peeled and coarsely chopped


  1. Place the onion, garlic and jalapeno in a large pot with 1-2 tablespoons of the vegetable broth. Cook, stirring frequently for about 3 minutes until onion softens slightly.
  2. Stir in the cumin, coriander, turmeric and red pepper flakes. Cook and stir for about 1 minute. Add the remaining broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and simmer for about 30 minutes, stirring occasionally.
  3. Serve in a bowl with some pita bread on the side, or over brown rice.

Leftover dal can be transferred to containers and refrigerated for up to 3 days, or frozen for up to 1 month.