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Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

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This Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a flavorful, vegan dish featuring caramelized cauliflower, a rich coconut tomato sauce, and protein-packed lentils. It’s a satisfying, comforting meal that comes together quickly and is perfect for weeknight dinners.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Oven-roasting, Stovetop
  • Cuisine: Southeast Asian-inspired

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

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Mix the turmeric, cumin, chili powder, coriander, cinnamon, fenugreek, and fennel seeds in a small bowl to create the spice blend.
  3. 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 coat evenly.
  4. Roast the cauliflower for about 40 minutes, flipping halfway through, until caramelized and tender.
  5. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet or braiser over medium heat. Add the shallots and sauté until softened, about 5-6 minutes.
  6. Add the remaining spice blend, minced ginger, and garlic to the skillet. Stir and cook for 1 minute until fragrant.
  7. Add the red lentils, crushed tomatoes, coconut milk, and vegetable stock. Stir to combine, bring to a boil, and then reduce heat to a simmer. Let it cook for 25 minutes, stirring often, until the lentils are tender and starting to break up.
  8. If you prefer a smoother texture, use an immersion blender to purée the sauce or transfer it to a blender in batches.
  9. Season the sauce with salt, pepper, and lime juice.
  10. Once the cauliflower is done, add it to the sauce and stir to combine. Bring to a boil over medium heat to warm everything through.
  11. Serve the dish hot, garnished with chopped cilantro, nigella seeds, and a drizzle of lime juice.

Notes

  • For added protein, serve with chickpeas, tofu, or cooked chicken.
  • Adjust the spice level by adding more chili powder or red pepper flakes for extra heat.
  • If you prefer a non-coconut alternative, you can substitute coconut milk with cashew cream or oat milk.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://cheftinaskitchen.com/spice-roasted-cauliflower-in-coconut-tomato-sauce-with-lentils/