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
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven and prepare the spice blend. Toss the cauliflower florets thoroughly with oil and half the spice blend to ensure even coating. Roast until deeply golden for maximum flavor. While roasting, start the sauce. Sauté the shallot until soft, then add the remaining spices, ginger, and garlic, cooking just until fragrant to avoid burning. Add the lentils, tomatoes, coconut milk, and stock. Simmer gently, stirring frequently, until the lentils are tender and the sauce has thickened. Finally, blend the sauce if desired, fold in the roasted cauliflower, and garnish.
Serving Suggestions
This hearty dish is a complete meal but pairs beautifully with sides. Serve it over a bed of fluffy basmati rice or quinoa to soak up the flavorful sauce. Warm naan or roti bread is perfect for scooping. For a fresh contrast, add a simple side salad of cucumber and mint with a lemon dressing. A dollop of plant-based yogurt or a sprinkle of toasted coconut flakes can add a cool, creamy, or crunchy finish.
How-to Summary
In summary: 1) Blend the spices. 2) Toss and roast cauliflower with half the spices. 3) Sauté shallot, then add remaining spices, ginger, and garlic. 4) Simmer lentils in tomatoes, coconut milk, and stock until tender. 5) Season sauce with lime, salt, and pepper. 6) Combine sauce with roasted cauliflower and garnish with cilantro and nigella seeds.
Frequently Asked Questions
Can I use a different type of lentil?
Split red lentils are ideal as they cook quickly and break down to thicken the sauce. Green or brown lentils will work but require a longer cooking time and yield a firmer texture.
How can I make this dish spicier?
Increase the ground chili in the spice blend or add a finely chopped fresh chili pepper when sautéing the shallot.
Is there a substitute for coconut milk?
For a lighter version, use light coconut milk. For a nutty alternative, cashew cream can provide similar richness.
Can I prepare components ahead of time?
Yes. Roast the cauliflower and prepare the sauce separately up to 2 days in advance. Reheat the sauce gently, fold in the cauliflower, and warm through before serving.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if the sauce has thickened too much.
Common Mistakes to Avoid
- Overcrowding the baking sheet: Spread cauliflower in a single layer to ensure it roasts and browns instead of steaming.
- Burning the spices: When adding the spice blend to the oil, cook for only about 60 seconds until fragrant. Burnt spices will taste bitter.
- Underseasoning the sauce: Lentils absorb a lot of seasoning. Taste and adjust salt, pepper, and acidity (lime juice) at the end of cooking.
- Overcooking the lentils: Simmer just until they are tender. Overcooking can make them mushy and break down the sauce texture excessively.
Conclusion
This Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a vibrant, satisfying dish that masterfully balances earthy spices, creamy coconut, and hearty vegetables. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality meal at home. It’s a versatile recipe perfect for weeknight dinners or impressing guests, offering a delicious way to enjoy nutritious, plant-based ingredients. Enjoy the process and the flavorful results.