Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

Why You’ll Love This Recipe

I love this recipe because it’s full of bold flavors and comforting textures. The roasted cauliflower brings a deep, nutty flavor with its caramelization, while the coconut tomato sauce is rich, creamy, and perfectly spiced. The lentils absorb all the flavors, making the sauce both hearty and satisfying. This dish is easy to make in under an hour, and it’s also great for meal prepping. Plus, it’s vegan and gluten-free, making it accessible for everyone at the table. It’s one of those dishes that feels indulgent but is still healthy!

Ingredients

Spice Blend:

¾ teaspoon ground turmeric

1 teaspoon ground cumin

½ teaspoon ground chilies

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

¼ teaspoon ground fenugreek

¼ teaspoon fennel seeds

Cauliflower & Coconut Tomato Sauce:

1 medium head of cauliflower, cut into florets (about 6-7 cups)

4 tablespoons olive oil, divided

Sea salt and ground black pepper, to taste

Spice blend (see above), divided

1 large shallot, finely diced (about ½ cup)

2-inch piece fresh ginger, peeled and minced

3 cloves garlic, peeled and minced

½ cup split red lentils

1 cup crushed tomatoes (from a can)

1 cup full-fat coconut milk (light coconut milk works fine too)

3 cups vegetable stock

1 tablespoon lime juice, plus extra for serving

Handful chopped cilantro, for serving

Nigella seeds, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preheat and Roast the Cauliflower

Preheat the oven to 425°F (220°C) and set out a large baking sheet.

In a small bowl, mix together the turmeric, cumin, chili powder, coriander, cinnamon, fenugreek, and fennel seeds to create the spice blend.

Place the cauliflower florets on the baking sheet. Drizzle with 2 tablespoons of olive oil, half of the spice blend, and season with salt and pepper. Toss the cauliflower to ensure it’s evenly coated.

Arrange the cauliflower in a single layer and roast for about 40 minutes, flipping and tossing halfway through, until the cauliflower is deeply caramelized and tender.

Step 2: Make the Coconut Tomato Sauce

While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet or braiser over medium heat.

Add the shallots and sauté until soft and translucent, about 5-6 minutes. If they start browning, lower the heat.

Add the remaining half of the spice blend, minced ginger, and garlic to the skillet. Stir and cook until fragrant, about 1 minute.

Add the red lentils to the skillet and stir to combine.

Add the crushed tomatoes, coconut milk, and vegetable stock. Stir again, bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 25 minutes, stirring often, until the lentils are soft and starting to break up. If the mixture becomes too thick, add more vegetable stock or coconut milk as needed.

Step 3: Purée the Sauce (Optional)

Once the lentils are tender, season the sauce with salt, pepper, and lime juice.

If you prefer a smoother texture, use an immersion blender to purée the sauce in the skillet until smooth. You can also transfer it to a blender and blend it in batches if you don’t have an immersion blender.

Step 4: Combine and Serve

Once the cauliflower is done roasting, remove it from the oven. Pour the puréed sauce back into the skillet and add the roasted cauliflower. Stir to combine and bring it to a boil over medium heat to warm everything through.

Garnish with chopped cilantro, nigella seeds, and extra lime juice. Serve hot.

Servings and Timing

Servings: 4 (with sides)

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Variations

Add protein: For added protein, you can serve this with chickpeas or tofu, or even add some cooked chicken or shrimp.

Spice level: If you like more heat, add additional ground chili powder or red pepper flakes when making the spice blend.

Non-coconut alternative: If you’re not a fan of coconut milk, substitute with cashew cream or oat milk for a creamy, non-coconut alternative.

Storage/Reheating

This dish keeps well in the fridge for up to 3 days. The cauliflower will continue to absorb the sauce, making it even more flavorful the next day. To reheat, gently warm the soup in a pot over low heat, adding a little water or broth if it’s become too thick.

FAQs

Can I use a different type of lentil?

Yes, you can use green or brown lentils instead of red lentils. However, red lentils cook faster and break down more easily, giving the sauce a smoother consistency. If using green or brown lentils, you may need to adjust the cooking time and add more liquid.

Can I skip blending the sauce?

Yes, if you prefer a chunkier texture, you can skip blending the sauce and just add the roasted cauliflower directly into the sauce. It will still taste delicious!

Can I freeze this dish?

Yes, you can freeze the sauce and roasted cauliflower separately. When ready to serve, thaw and reheat on the stove, adding a little extra vegetable broth or coconut milk if needed.

What can I serve with this dish?

This dish pairs beautifully with rice (white, brown, or basmati), naan, or flatbreads to help soak up the flavorful sauce. You can also serve it with a light salad for a more balanced meal.

Can I use a different type of milk instead of coconut milk?

Yes, you can substitute coconut milk with other creamy alternatives like cashew milk, oat milk, or even almond milk. Just keep in mind that coconut milk gives a unique flavor, so the taste may vary depending on what you use.

Conclusion

This Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a vibrant, flavorful, and comforting dish that’s perfect for weeknight dinners or meal prepping. The rich coconut tomato sauce, combined with the tender roasted cauliflower and lentils, creates a satisfying meal that’s full of spices and textures. It’s an easy-to-make, vegan, and gluten-free dish that’s sure to impress everyone at the table.

Print