Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

This vegan dish combines spice-roasted cauliflower with a creamy, coconut tomato sauce and red lentils, inspired by Southeast Asian curries and dal.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

Spice Blend

1. 3/4 tsp ground turmeric
2. 1 tsp ground cumin
3. 1/2 tsp ground chilies
4. 1/2 tsp ground coriander
5. 1/4 tsp ground cinnamon
6. 1/4 tsp ground fenugreek
7. 1/4 tsp fennel seeds

Cauliflower & Coconut Tomato Sauce

1. 1 medium head of cauliflower, cut into florets (6-7 cups)
2. 4 tbsp olive oil, divided
3. Sea salt and ground black pepper, to taste
4. Spice blend (from above), divided
5. 1 large shallot, finely diced (about 1/2 cup)
6. 2-inch piece fresh ginger, peeled and minced
7. 3 cloves garlic, minced
8. 1/2 cup split red lentils
9. 1 cup crushed tomatoes (canned)
10. 1 cup full-fat coconut milk
11. 3 cups vegetable stock
12. 1 tbsp lime juice, plus extra for serving
13. Handful of chopped cilantro, for serving
14. Nigella seeds, for garnish

Instructions

1. Preheat Oven: Preheat to 425°F (220°C) and prepare a large baking sheet.
2. Make Spice Blend: In a small bowl, combine turmeric, cumin, chilies, coriander, cinnamon, fenugreek, and fennel seeds. Set aside.
3. Roast Cauliflower: Place cauliflower florets on the baking sheet. Drizzle with 2 tbsp olive oil, half of the spice blend, salt, and pepper. Toss to coat and arrange in a single layer. Roast for 40 minutes, flipping halfway, until deeply caramelized.
4. Prepare Sauce: While cauliflower roasts, heat remaining 2 tbsp oil in a large skillet or braiser over medium heat. Add diced shallots and sauté until soft and translucent, about 5-6 minutes.
5. Add Aromatics and Lentils: Add remaining spice blend, ginger, and garlic. Sauté for 1 minute until fragrant, then stir in the split red lentils.
6. Add Liquids: Stir in crushed tomatoes, coconut milk, and vegetable stock. Bring to a boil, then simmer for 25 minutes, stirring often, until lentils are soft. Add more stock as needed if it becomes too thick.
7. Season and Blend (Optional): Once lentils are cooked, season with salt, pepper, and lime juice. For a smooth sauce, blend until silky in a blender, or leave as is for a chunkier texture.
8. Combine and Serve: Add roasted cauliflower to the sauce and stir to combine. Bring to a light boil over medium heat, then remove from heat.
9. Garnish: Serve with chopped cilantro, nigella seeds, lime zest, and extra lime juice.