Spice-Roasted Cauliflower in Coconut Tomato Sauce
Inspired by Southeast Asian coconut curries and Indian dal, this vibrant dish features spiced roasted cauliflower paired with a silky coconut tomato sauce enriched with red lentils. It’s a perfect, hearty vegan meal for any night of the week!
Spice Blend:
¾ tsp turmeric, 1 tsp cumin, ½ tsp ground chillies, ½ tsp coriander, ¼ tsp cinnamon, ¼ tsp fenugreek, ¼ tsp fennel seeds
Cauliflower & Sauce:
1 head cauliflower (6-7 cups florets), 4 tbsp olive oil (divided), sea salt/pepper, 1 large shallot (½ cup, diced), 2-inch ginger (minced), 3 garlic cloves (minced), ½ cup split red lentils, 1 cup crushed tomatoes, 1 cup coconut milk, 3 cups vegetable stock, 1 tbsp lime juice, cilantro & Nigella seeds for garnish.
Directions:
1. Preheat oven to 425°F. Toss cauliflower with 2 tbsp oil, half the spice blend, salt, and pepper. Roast 40 min, flipping halfway.
2. Heat remaining oil in a skillet. Sauté shallots, then add spices, garlic, and ginger. Stir in lentils, tomatoes, coconut milk, and stock. Simmer 25 min.
3. Blend sauce (optional), add cauliflower, and simmer until heated. Garnish with lime, cilantro, and Nigella seeds.
Prep Time: 60 mins
Kcal: 350