Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils
This dish is a delicious fusion inspired by the vibrant coconut curries of Southeast Asia and the comforting dal stews of India. Roasting cauliflower with spices intensifies its flavor, while a rich coconut tomato sauce, boosted with red lentils, creates a creamy, hearty meal. This dish balances the traditional flavors of spicy, sour, salty, sweet, and bitter, making it a perfect vegan dinner option. Serve it over rice or flatbread for a fulfilling meal.
Spice Blend:
¾ teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground chillies
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground fenugreek
¼ teaspoon fennel seeds
Cauliflower & Coconut Tomato Sauce:
1 medium head cauliflower (6-7 cups florets)
4 tablespoons olive oil, divided
Sea salt & black pepper, to taste
Spice blend (as above), divided
1 large shallot, finely diced
2-inch piece fresh ginger, minced
3 cloves garlic, minced
½ cup split red lentils
1 cup crushed tomatoes (canned)
1 cup full-fat coconut milk
3 cups vegetable stock
1 tablespoon lime juice, plus extra for serving
Handful chopped cilantro, for garnish
Nigella seeds, for garnish
Directions:
1. Preheat oven to 425°F. Mix spices and toss cauliflower florets with oil, half the spice blend, salt, and pepper. Roast for 40 minutes, flipping halfway.
2. Sauté shallots, ginger, and garlic in remaining oil until fragrant. Add lentils, tomatoes, coconut milk, and stock. Simmer for 25 minutes until lentils soften.
3. Blend sauce for smoothness (optional). Stir in lime juice and season.
4. Add roasted cauliflower to the sauce. Heat through, garnish with cilantro, lime, and nigella seeds.
Prep Time: 60 minutes
Kcal: 380 per serving (with sides)