Description
This vibrant Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils recipe blends roasted spiced cauliflower with a creamy, flavorful coconut tomato lentil sauce. Perfectly balanced with warming spices and a hint of lime, this vegan and gluten-free dish makes a hearty, healthy main course that pairs beautifully with rice, naan, or quinoa.
Ingredients
Scale
For the Roasted Cauliflower
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
For the Coconut Tomato Lentil Sauce
- 1 tablespoon coconut oil or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can full-fat coconut milk
- 1 cup cooked brown or green lentils
- 1/2 teaspoon salt (or to taste)
- Black pepper to taste
- Juice of 1/2 lime
Instructions
- Preheat and Roast Cauliflower: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, ground cumin, turmeric, smoked paprika, chili powder, and salt on a large baking sheet. Spread them evenly in a single layer and roast for 25–30 minutes, flipping halfway through until they are golden and tender.
- Sauté Aromatics: While the cauliflower roasts, heat coconut oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent.
- Add Spices and Simmer Tomatoes: Stir in minced garlic, grated ginger, ground cumin, ground coriander, and cayenne pepper if using. Cook for another minute until fragrant. Add the diced tomatoes with their juices and let simmer for 5 minutes until slightly reduced.
- Combine Coconut Milk and Lentils: Pour in full-fat coconut milk, add cooked lentils, salt, and black pepper. Stir well and let the mixture simmer for about 10 minutes, stirring occasionally until the sauce thickens and the flavors meld together.
- Finish and Serve: Remove from heat and stir in fresh lime juice. Adjust seasoning as needed. Gently fold the roasted cauliflower into the sauce or serve the cauliflower on top of the lentil stew for a delicious, hearty meal.
Notes
- Serve this dish with rice, naan bread, or quinoa for a complete meal.
- For added convenience, canned lentils can be used or prepare your own cooked lentils in advance.
- Incorporate spinach or kale in the last few minutes of cooking for extra nutrition and a heartier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6 g
- Sodium: 460 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 0 mg
