SPICE-ROASTED CAULIFLOWER IN COCONUT TOMATO SAUCE WITH LENTILS
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SPICE-ROASTED CAULIFLOWER IN COCONUT TOMATO SAUCE WITH LENTILS
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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
- cauliflower large head, cut into florets
- olive oil
- ground cumin 1 teaspoon
- ground coriander ½ teaspoon
- turmeric powder 1/4 teaspoon
- cayenne pepper optional, 1/4 teaspoon
- salt to taste
- black pepper to taste
Coconut Tomato Sauce
- olive oil
- onion medium, chopped
- garlic 2 cloves, minced
- crushed tomatoes 28-ounce can
- coconut milk full-fat, 13.5-ounce can
- red lentils rinsed
- ginger 1 inch, grated
- garam masala 1 teaspoon
- ground cumin
- chili powder optional, 1/4 teaspoon
- salt to taste
- black pepper to taste
Garnish (optional)
- cilantro fresh, chopped
- lime wedges
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.
Nutrition Information
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Calories
350kcal
(18%)
Carbohydrates
50g
(17%)
Protein
20g
(40%)
Fat
25g
(38%)
Cholesterol
10mg
(3%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Cholesterol | 10mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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