Description
Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a flavorful and hearty vegan dish that combines tender roasted cauliflower with a creamy coconut tomato sauce infused with aromatic spices. Served with red lentils, this Indian-inspired recipe is perfect for a 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 fresh ginger, grated
- 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: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast the Cauliflower: Toss cauliflower with 2 tablespoons olive oil and spices. Roast for 25–30 minutes until golden.
- Prepare the Sauce: Sauté onion, garlic, and spices. Add tomatoes, coconut milk, lentils, and broth. Simmer until lentils are tender.
- Combine and Serve: Stir in roasted cauliflower, cook briefly, and finish with lemon juice and cilantro. Serve hot with rice or naan.
Notes
- You can use green or brown lentils with adjusted cooking time.
- For extra heat, add cayenne pepper to the spice mix.
- This dish refrigerates well for up to 4 days.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 9 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
