SPICE-ROASTED CAULIFLOWER IN COCONUT TOMATO SAUCE WITH LENTILS

Name: SPICE-ROASTED CAULIFLOWER IN COCONUT TOMATO SAUCE WITH LENTILS
Prep time: 20 min
Cook time: 45 min
Yield: 6 people
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon turmeric powder; ¼ teaspoon cayenne pepper (optional); salt and pepper to taste; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 (28-ounce) can crushed tomatoes; 1 (13.5-ounce) can full-fat coconut milk; 1 cup red lentils, rinsed; 1 inch ginger, grated; 1 teaspoon garam masala; ½ teaspoon ground cumin; ¼ teaspoon chili powder (optional); salt and pepper to taste; fresh cilantro, chopped; Lime wedges

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Prep Time
20 mins
Cook Time
20 mins
Servings
6 people
Calories
350 kcal
Cuisine
Indian, Vegan

SPICE-ROASTED CAULIFLOWER IN COCONUT TOMATO SAUCE WITH LENTILS

Iris Warren

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Roasted cauliflower florets are combined with a flavorful coconut tomato sauce and tender lentils, creating a delicious and satisfying vegetarian meal.

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Ingredients

Servings

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric powder
¼ teaspoon cayenne pepper (optional)
salt and pepper to taste

Coconut Tomato Sauce

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (13.5-ounce) can full-fat coconut milk
1 cup red lentils, rinsed
1 inch ginger, grated
1 teaspoon garam masala
½ teaspoon ground cumin
¼ teaspoon chili powder (optional)
salt and pepper to taste

Garnish (optional)

fresh cilantro, chopped
Lime wedges

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Instructions

Roast the cauliflower: Preheat oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Spread the cauliflower in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
Make the sauce: While the cauliflower is roasting, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
Add remaining sauce ingredients: Stir in the crushed tomatoes, coconut milk, rinsed lentils, garam masala, cumin, chili powder (if using), salt, and pepper. Bring the mixture to a simmer, then reduce heat and cover. Cook for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Combine cauliflower and sauce: Once the cauliflower is roasted and the lentils are tender, add the roasted cauliflower to the coconut tomato sauce. Stir gently to combine.
Serve: Serve the spice-roasted cauliflower and lentil stew hot, garnished with fresh cilantro and lime wedges, if desired.

Notes

Spice Level: Adjust the amount of cayenne pepper and chili powder to control the spice level.
Lentil Type: Red lentils cook quickly and break down in the sauce. You can use other types of lentils, but they may require longer cooking time.
Vegetable Variations: Add other vegetables to the sauce, such as spinach, chickpeas, or diced sweet potatoes.
Make-Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before adding the roasted cauliflower.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.