Servings
Font
Back
SPICE-ROASTED CAULIFLOWER IN COCONUT TOMATO SAUCE WITH LENTILS
0 from 0 votes

SPICE-ROASTED CAULIFLOWER IN COCONUT TOMATO SAUCE WITH LENTILS

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

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

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
  • black pepper to taste
  • salt to taste
Garnish (optional)
  • cilantro fresh, chopped
  • lime wedges

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories 350kcal (18%) Carbohydrates 50g (17%) Protein 20g (40%) Fat 25g (38%) Cholesterol 10mg (3%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 350

% 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.