Description
Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils
Inspired by the comforting flavors of Southeast Asian coconut curries and the hearty essence of Indian dal, this recipe brings together the best of both worlds. Roasted cauliflower florets are infused with a fragrant spice blend, then simmered in a rich coconut-tomato sauce with red lentils, creating a creamy, vegan delight. This dish is easy to prepare and perfect for a weeknight dinner with rice or flatbread. Garnish with cilantro, nigella seeds, and a squeeze of lime for that perfect finishing touch!
¾ tsp ground turmeric
1 tsp ground cumin
½ tsp ground chillies
1 medium head of cauliflower
4 tbsp olive oil
1 large shallot
2-inch piece fresh ginger
3 cloves garlic
½ cup split red lentils
1 cup crushed tomatoes
1 cup coconut milk
3 cups vegetable stock
Salt, pepper, cilantro, nigella seeds
Directions:
1. Roast seasoned cauliflower at 425°F for 40 mins.
2. Make the sauce by sautéing shallots, ginger, garlic, and spices.
3. Add lentils, tomatoes, coconut milk, and stock. Simmer until soft.
4. Combine sauce and cauliflower. Serve with rice.
Prep Time: 60 mins
Kcal: 300
Step-by-Step Guide
1. Preheat your oven to 425°F (220°C). Cut the cauliflower into florets. In a large bowl, toss the florets with 2 tbsp olive oil, turmeric, cumin, ground chillies, salt, and pepper until evenly coated. Spread on a baking sheet and roast for 35-40 minutes, flipping halfway, until golden and crisp at the edges.
2. While the cauliflower roasts, finely dice the shallot, mince the garlic, and grate the ginger. Heat the remaining 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Sauté the shallot until soft, about 5 minutes. Add the ginger and garlic, cooking for another minute until fragrant.
3. Stir in the ½ cup of red lentils, ensuring they are coated in the oil and aromatics. Add the crushed tomatoes, coconut milk, and vegetable stock. Bring to a gentle boil, then reduce heat to a simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
4. Once the sauce is ready, gently fold in the roasted cauliflower florets. Let everything simmer together for 3-5 minutes so the flavors meld. Season with additional salt and pepper to taste.
Serving Suggestions
This dish is incredibly versatile. Serve it over a bed of steamed basmati rice or jasmine rice to soak up the flavorful sauce. For a lighter option, try it with quinoa. Warm naan or roti on the side is perfect for scooping. Garnish generously with fresh chopped cilantro, a sprinkle of nigella seeds (also known as kalonji), and a generous wedge of lime for a bright, acidic finish. A dollop of vegan yogurt can add a cool, creamy contrast.
How-to Summary
Cut and roast cauliflower florets with spices. Sauté shallot, ginger, and garlic. Add lentils, tomatoes, coconut milk, and stock, then simmer until lentils are soft. Fold the roasted cauliflower into the finished sauce. Serve hot with your chosen garnishes and sides.
Frequently Asked Questions
Can I use a different type of lentil? Yes, but cooking times will vary. Brown or green lentils hold their shape better but require longer cooking (35-40 mins). Do not use Puy lentils as they stay too firm. Split red lentils are ideal for creating the creamy sauce texture.
How can I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much. The cauliflower will soften upon reheating.
Is this recipe gluten-free? Yes, all ingredients listed are naturally gluten-free. Always check your vegetable stock packaging to ensure no gluten-containing additives are present.
Can I make this dish spicier? Absolutely. Increase the ground chillies to 1 tsp, add a diced fresh chili when sautéing the aromatics, or serve with a chili-garlic sauce on the side.
Can I use frozen cauliflower? It’s not recommended for roasting, as it releases too much water and won’t caramelize properly. For a quicker version, you can add thawed frozen cauliflower directly to the simmering sauce for the last 10 minutes of cooking.
Common Mistakes to Avoid
Avoid overcrowding the baking sheet when roasting the cauliflower, as this will steam the florets instead of browning them. Do not skip sautéing the shallot, ginger, and garlic; this step builds the foundational flavor. Be careful not to overcook the lentils into a mushy paste—simmer just until tender. Finally, do not add the roasted cauliflower to the sauce too early, or it will lose its desirable texture. Fold it in at the very end.
Conclusion
This Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a testament to how simple ingredients can create a deeply satisfying and complex meal. The process of roasting the cauliflower unlocks a nutty sweetness that perfectly complements the creamy, spiced coconut-lentil sauce. It’s a nutritious, flavor-packed vegan dinner that is sure to become a regular in your weekly rotation. Enjoy the harmonious blend of textures and Southeast Asian-inspired spices in every bite.