Roasted Cauliflower in Coconut Tomato Sauce with Lentils
This dish is a fusion of robust flavors and plant-based goodness! Roasted cauliflower florets become caramelized and nutty, perfectly paired with a creamy, spiced coconut tomato sauce. The addition of red lentils not only thickens the sauce but also adds a protein boost. This vegan-friendly recipe, infused with warm spices like turmeric, cumin, and coriander, is perfect for cozy dinners or meal prep.
Spice Blend:
¾ tsp ground turmeric
1 tsp ground cumin
½ tsp ground chili
½ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp ground fenugreek
¼ tsp fennel seeds
Cauliflower & Sauce:
1 medium cauliflower (6–7 cups)
4 tbsp olive oil, divided
Sea salt & black pepper
1 large shallot, diced
2-inch ginger, minced
3 garlic cloves, minced
½ cup split red lentils
1 cup crushed tomatoes
1 cup full-fat coconut milk
3 cups vegetable stock
1 tbsp lime juice
Chopped cilantro & nigella seeds for garnish
Directions:
1. Preheat oven to 425°F and roast seasoned cauliflower florets for 40 minutes.
2. Sauté shallots, ginger, and garlic in oil. Add lentils, spices, tomatoes, coconut milk, and stock. Simmer for 25 minutes.
3. Blend sauce (optional), mix with roasted cauliflower, and garnish.
Prep Time: 15 mins
Kcal: 250 per serving