Description
This vibrant Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a flavorful, hearty dish perfect for a satisfying vegetarian meal. Roasted cauliflower florets are infused with warming spices, then combined with a rich, creamy sauce made from coconut milk, tomatoes, and tender red lentils. Garnished with fresh cilantro and nigella seeds, it’s an aromatic and comforting recipe ideal for dinner.
Ingredients
Scale
Spice Blend
- 3/4 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground chilies
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp ground fenugreek
- 1/4 tsp fennel seeds
Main Ingredients
- 1 medium head of cauliflower, cut into florets (6-7 cups)
- 4 tbsp olive oil, divided
- Sea salt and ground black pepper, to taste
- Spice blend (from above), divided
- 1 large shallot, finely diced (about 1/2 cup)
- 2-inch piece fresh ginger, peeled and minced
- 3 cloves garlic, minced
- 1/2 cup split red lentils
- 1 cup crushed tomatoes (canned)
- 1 cup full-fat coconut milk
- 3 cups vegetable stock
- 1 tbsp lime juice, plus extra for serving
- Handful of chopped cilantro, for serving
- Nigella seeds, for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and prepare a large baking sheet to roast the cauliflower.
- Mix Spice Blend: In a small bowl, combine turmeric, cumin, chilies, coriander, cinnamon, fenugreek, and fennel seeds; set aside for seasoning.
- Season and Roast Cauliflower: Place cauliflower florets on the baking sheet. Drizzle with 2 tablespoons olive oil, half of the spice blend, and season with salt and pepper. Toss to coat evenly and arrange in a single layer. Roast for 40 minutes, flipping halfway through, until deeply caramelized.
- Sauté Shallots: While cauliflower roasts, heat remaining 2 tablespoons olive oil in a large skillet or braiser over medium heat. Add diced shallots and sauté for 5-6 minutes until soft and translucent.
- Add Aromatics and Lentils: Add remaining spice blend, ginger, and garlic to the skillet. Sauté for 1 minute until fragrant, then stir in split red lentils.
- Simmer Sauce: Stir in crushed tomatoes, coconut milk, and vegetable stock. Bring to a boil, then reduce heat to simmer. Cook for 25 minutes, stirring often, until lentils are soft. Add extra stock as needed if sauce thickens too much.
- Season and Blend Sauce: Season sauce with salt, pepper, and lime juice. Blend until silky smooth in a blender for a creamy texture or leave chunky if preferred.
- Combine Cauliflower and Sauce: Add roasted cauliflower to the sauce and stir to coat. Heat gently over medium heat to a light boil, then remove from heat.
- Garnish and Serve: Serve the dish garnished with chopped cilantro, nigella seeds, lime zest, and additional lime juice for extra brightness.
Notes
- You can adjust the chili quantity to your preferred spice level.
- Adding more vegetable stock helps maintain the sauce consistency if it thickens too much during simmering.
- For a deeper flavor, allow the roasted cauliflower to cool slightly before adding to the sauce to retain its texture.
- This recipe is naturally gluten-free and vegetarian.
- Leftovers store well in the refrigerator for up to 3 days and taste great reheated.
