How to Make It
Pour 1 2/3 cups boiling water into a small pan, add the split peas, garlic, ginger, turmeric, and bay leaf. Return to a boil, turn the heat down, cover with a lid, and simmer for 45-50 minutes, stirring occasionally, until thickened.
Heat the oven to 400°F. Toss the cauliflower and tomatoes with the cumin, chile powder, onion, and seasonings on a baking sheet. Coat with nonstick cooking spray, and roast for 20 minutes.
Once the split peas are soft and fairly smooth, season well with salt. Serve divided between 2 warmed bowls, with the cauliflower and tomatoes spooned on top.