Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils
This dish is a flavorful fusion inspired by Southeast Asian curries and Indian dal. Spices like turmeric, cumin, and fenugreek add depth, while red lentils and coconut milk create a creamy, hearty sauce. Roasted cauliflower adds a caramelized touch, making this vegan recipe both comforting and aromatic. Serve it with rice or flatbread for a satisfying meal that’s ready in under an hour.
Spice Blend:
¾ tsp turmeric, 1 tsp cumin, ½ tsp ground chilies, ½ tsp coriander, ¼ tsp cinnamon, ¼ tsp fenugreek, ¼ tsp fennel seeds
Main:
1 medium cauliflower (6-7 cups florets)
4 tbsp olive oil
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
Salt, pepper, cilantro, nigella seeds
Directions:
1. Roast cauliflower with oil and half the spice blend at 425°F for 40 mins.
2. Sauté shallots, ginger, garlic; add lentils, remaining spices, tomatoes, stock, and coconut milk. Simmer 25 mins.
3. Blend sauce if desired, mix in roasted cauliflower, and garnish.
Prep Time: 60 mins
Kcal: 320 per serving