Description
Roasted Cauliflower in Coconut Tomato Sauce with Lentils
Ingredients:
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 & Coconut Tomato Sauce:
1 medium cauliflower, cut into florets (6-7 cups)
4 tbsp olive oil, divided
Sea salt and black pepper, to taste
1 large shallot, finely diced (½ cup)
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 tbsp lime juice
Handful of chopped cilantro (for garnish)
Nigella seeds (for garnish)
Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Mix all spice blend ingredients in a small bowl.
Toss cauliflower florets with 2 tbsp olive oil, half the spice blend, sea salt, and black pepper. Roast on the baking sheet for 40 minutes, flipping halfway, until golden.
Heat remaining olive oil in a skillet over medium heat. Sauté shallot for 5-6 minutes until translucent.
Add remaining spice blend, ginger, and garlic. Cook for 1 minute, stirring constantly.
Stir in lentils, crushed tomatoes, coconut milk, and vegetable stock. Bring to a boil, reduce heat, and simmer for 25 minutes, stirring often. Add more stock if needed.
Season sauce with salt, pepper, and lime juice. Blend for a smooth texture or leave chunky.
Add roasted cauliflower to the sauce and heat through.
Serve hot with cilantro, nigella seeds, and a squeeze of lime. Pair with basmati rice, quinoa, or naan bread.
Prep Time: 50 minutes
Kcal: 360 per serving