Roasted Cauliflower in Coconut Tomato Sauce with Lentils
This flavorful dish combines crispy roasted cauliflower with a creamy coconut tomato sauce infused with warm spices. The addition of red lentils not only thickens the sauce but also makes this dish a filling and nutritious meal. A perfect balance of richness and spice, this recipe is an excellent choice for those seeking a vibrant, plant-based dinner. Serve it with your favorite grain or flatbread to soak up all the delicious sauce.
¾ teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground chili
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground fenugreek
¼ teaspoon fennel seeds
1 medium cauliflower, cut into florets
4 tablespoons olive oil, divided
Sea salt and black pepper, to taste
1 large shallot, finely diced
2-inch piece fresh ginger, minced
3 cloves garlic, minced
½ cup split red lentils
1 cup crushed tomatoes
1 cup full-fat coconut milk
3 cups vegetable stock
1 tablespoon lime juice, plus extra for serving
Chopped cilantro, for garnish
Nigella seeds, for garnish
Directions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Combine turmeric, cumin, chili, coriander, cinnamon, fenugreek, and fennel seeds in a small bowl.
3. Toss cauliflower with 2 tbsp olive oil, half the spice blend, salt, and pepper. Roast for 40 minutes, flipping halfway.
4. Heat remaining olive oil in a skillet over medium heat. Sauté shallot until soft.
5. Stir in the remaining spice blend, ginger, and garlic. Cook for 1 minute. Add lentils and stir to coat.
6. Pour in crushed tomatoes, coconut milk, and vegetable stock. Simmer for 25 minutes, stirring often.
7. Season with salt, pepper, and lime juice. Blend for a smoother sauce, if desired.
8. Add roasted cauliflower and stir to combine.
9. Serve warm, garnished with cilantro, nigella seeds, and extra lime juice.
Prep Time: 15 minutes
Kcal: 320 per serving
Roasted Cauliflower in Coconut Tomato Sauce with Lentils
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