Description
This vibrant Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils dish combines the earthy flavors of roasted cauliflower with a creamy, spiced coconut tomato sauce and hearty lentils. Infused with warming spices like cumin, smoked paprika, turmeric, and curry powder, this vegan and gluten-free main course is both comforting and nutritious, perfect for a flavorful plant-based dinner.
Ingredients
Scale
For the Roasted Cauliflower:
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
For the Coconut Tomato Sauce with Lentils:
- 1 tablespoon coconut oil or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) can full-fat coconut milk
- 1 cup cooked brown or green lentils
- Salt and pepper to taste
- Juice of 1/2 lime
For Serving (optional):
- Fresh cilantro
- Cooked rice or naan
- Lime wedges
Instructions
- Preheat and Prepare Cauliflower: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss cauliflower florets with olive oil, ground cumin, smoked paprika, turmeric, salt, and black pepper until evenly coated.
- Roast Cauliflower: Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until the florets are golden and crisp on the edges.
- Sauté Aromatics: While the cauliflower roasts, heat coconut oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened and translucent. Add minced garlic, grated ginger, curry powder, ground coriander, and red pepper flakes (if using), and sauté for 1 minute until fragrant.
- Simmer Sauce: Pour the crushed tomatoes into the skillet and bring to a simmer. Stir in the full-fat coconut milk and cooked lentils. Allow the mixture to simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt, pepper, and lime juice to balance the flavors.
- Combine and Serve: Stir in the roasted cauliflower or top the sauce with the florets just before serving. Serve hot with cooked rice or naan bread, and garnish with fresh cilantro and lime wedges, if desired.
Notes
- Use canned lentils for a quicker meal, or cook dried lentils in advance for the best texture.
- For variation, substitute roasted cauliflower with roasted sweet potatoes or chickpeas to change up the flavors and textures.
- Adjust red pepper flakes to your desired heat level, or omit for a milder dish.
- This recipe is perfect for meal prepping and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-Inspired, Fusion
