Description
This Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils Recipe is a flavorful vegan dish with Indian-inspired spices. Roasted cauliflower florets are served in a creamy coconut tomato sauce with red lentils, creating a hearty and satisfying main course.
Ingredients
Scale
For the Roasted Cauliflower:
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Coconut Tomato Sauce:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1/2 teaspoon ground cinnamon
- 1 can (14 ounces) crushed tomatoes
- 1 can (14 ounces) coconut milk
- 1 cup red lentils, rinsed
- 2 1/2 cups vegetable broth
- juice of 1/2 lemon
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven and prepare the cauliflower: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the cauliflower florets with 2 tablespoons olive oil and spices. Roast for 25–30 minutes.
- Prepare the sauce: Sauté onion, garlic, ginger, and spices in olive oil. Add tomatoes and coconut milk, simmer, then add lentils and broth. Cook until lentils are soft.
- Combine and finish: Add roasted cauliflower to the sauce, cook briefly, then stir in lemon juice. Adjust seasoning and garnish with cilantro.
- Serve: Enjoy hot with rice or naan.
Notes
- If using green or brown lentils, increase cooking time by 10–15 minutes.
- Add cayenne pepper for extra heat.
- This dish can be refrigerated for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 portion
- Calories: 405
- Sugar: 8 g
- Sodium: 635 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
