Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils Recipe
This Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a vibrant and comforting vegan dish that combines the warm, aromatic spices of Southeast Asian cuisine with the creamy richness of coconut milk and the hearty texture of red lentils. Roasted cauliflower florets are infused with a spicy blend and served in a luscious coconut tomato sauce, perfect for a nutritious weeknight dinner that comes together in about an hour.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings (with sides)
- Category: Main Course
- Method: Roasting
- Cuisine: Southeast Asian-inspired
- Diet: Vegan
Ingredients
Spice Blend
- ¾ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground chillies
- 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 florets)
- 4 tablespoons olive oil, divided
- Sea salt and ground black pepper, to taste
- Spice blend (see above), divided
- 1 large shallot, fine diced (about ½ cup diced shallot)
- 2-inch piece fresh ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- ½ cup split red lentils
- 1 cup crushed tomatoes (canned)
- 1 cup full fat coconut milk
- 3 cups vegetable stock
- 1 tablespoon lime juice, plus extra for serving
- Handful chopped cilantro, for serving
- Nigella seeds, for serving
Instructions
- Make the spice blend: In a small bowl, combine the turmeric, cumin, ground chillies, coriander, cinnamon, fenugreek, and fennel seeds. Stir to combine and set aside.
- Prepare and roast the cauliflower: Preheat the oven to 425°F (220°C) and set out a large baking sheet. Place all cauliflower florets on the baking sheet. Drizzle with 2 tablespoons of olive oil, half of the spice blend, salt, and pepper. Toss well to coat evenly. Arrange in a single layer and roast for about 40 minutes, flipping and tossing halfway through, until deeply caramelized.
- Start the coconut tomato sauce: While roasting the cauliflower, heat the remaining 2 tablespoons oil in a large, deep skillet or braiser over medium heat. Add the diced shallots and sauté until very soft and translucent, about 5-6 minutes; reduce heat if browning starts.
- Add aromatics and spices: Stir in the remaining half of the spice blend, minced ginger, and garlic. Sauté until fragrant, about 1 minute. Then add the split red lentils and stir well.
- Simmer the sauce: Pour in the crushed tomatoes, full fat coconut milk, and vegetable stock. Bring to a boil, then reduce heat and simmer gently for about 25 minutes, stirring often, until the lentils are very soft and beginning to break down. Add extra vegetable stock or coconut milk if needed to maintain sauce consistency.
- Season and blend the sauce (optional): Season sauce generously with salt, pepper, and lime juice. For a silky smooth texture, transfer sauce to a blender and purée for 1 minute. You can also leave the sauce chunky if preferred.
- Combine cauliflower with the sauce: Once the cauliflower is roasted, remove from the oven. Pour the blended sauce back into the skillet, add the roasted cauliflower, and gently stir to combine. Warm through over medium heat until bubbling.
- Garnish and serve: Sprinkle with chopped cilantro, nigella seeds, lime zest, and extra lime juice for brightness. Serve hot, optionally with rice or flatbread on the side.
Notes
- Puréeing the sauce gives a smooth texture, but you can skip this step if you prefer a chunkier sauce.
- Light coconut milk or creamy plant-based milks such as oat or cashew can replace full fat coconut milk if preferred.
- Prepare and measure all ingredients before starting for smooth timing between roasting and sauce preparation.
- This dish pairs well with rice or warm flatbread.
