Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils
Indulge in the vibrant flavors of Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils, a dish that perfectly balances comfort and nutrition. This delightful vegan recipe features tender, spice-roasted cauliflower nestled in a rich, creamy coconut tomato sauce filled with hearty red lentils. It’s an ideal choice for busy weeknights or special occasions when you want to impress without a fuss. The combination of spices elevates the dish, making it flavorful enough for everyone at the table. Serve it over rice or with crusty bread for a complete meal that’s as satisfying as it is nourishing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 medium head cauliflower (cut into florets)
- ¾ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground chili powder
- ½ cup split red lentils
- 1 cup crushed tomatoes
- 1 cup full-fat coconut milk
- 3 cups vegetable stock
- Olive oil, salt, and pepper
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with olive oil, spices, salt, and pepper on a baking sheet. Roast for about 40 minutes until caramelized.
- In a deep skillet, sauté shallots, ginger, and garlic in olive oil until soft. Stir in remaining spices.
- Add lentils, crushed tomatoes, coconut milk, and vegetable stock; bring to a boil then simmer until lentils are tender (about 25 minutes).
- Combine roasted cauliflower with the sauce; stir gently to heat through.
- Garnish with cilantro and nigella seeds before serving warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg