Introduction
If you’re in the mood for a hearty, plant-based dish that’s packed with vibrant flavors, look no further than this Roasted Cauliflower in Coconut Tomato Sauce with Lentils. This recipe combines deeply caramelized cauliflower florets with a fragrant, creamy coconut tomato sauce enriched with red lentils, offering a protein boost and a satisfyingly rich texture. The blend of spices creates an irresistible warmth, making this dish a perfect comfort food, whether you’re vegan or just looking to add more plant-based meals to your rotation.
Why You’ll Love This Recipe
This dish hits all the right notes: it’s warm, spicy, creamy, and packed with nutrients. The cauliflower becomes irresistibly crispy and golden when roasted, while the coconut tomato sauce with red lentils adds a rich and creamy texture. The combination of cumin, turmeric, coriander, and other spices infuses the sauce with layers of complex flavors, creating a dish that feels both indulgent and healthy. Plus, it’s naturally vegan and gluten-free, making it accessible for a variety of dietary preferences.
Ingredients
Spice Blend:
- ¾ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground chili
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground fenugreek
- ¼ teaspoon fennel seeds
Cauliflower & Coconut Tomato Sauce:
- 1 medium cauliflower, cut into florets (about 6-7 cups)
- 4 tablespoons olive oil, divided
- Sea salt and black pepper, to taste
- Spice blend (from above), divided
- 1 large shallot, finely diced (about ½ cup)
- 2-inch piece of fresh ginger, peeled and minced
- 3 cloves garlic, minced
- ½ cup split red lentils
- 1 cup crushed tomatoes (canned)
- 1 cup full-fat coconut milk
- 3 cups vegetable stock
- 1 tablespoon lime juice, plus extra for serving
- Handful of chopped cilantro, for garnish
- Nigella seeds, for garnish
Directions
1. Preheat the Oven
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. This ensures even roasting and makes cleanup a breeze.
2. Make the Spice Blend
In a small bowl, combine the ground turmeric, cumin, chili, coriander, cinnamon, fenugreek, and fennel seeds. This blend of spices will add depth and warmth to both the roasted cauliflower and the coconut tomato sauce. Set aside.
3. Roast the Cauliflower
Place the cauliflower florets on the prepared baking sheet. Drizzle them with 2 tablespoons of olive oil and sprinkle half of the spice blend over the top, along with a pinch of sea salt and black pepper. Toss the florets well to ensure they are evenly coated with the spices and oil.
Arrange the cauliflower in a single layer and roast for about 40 minutes, flipping the florets halfway through. They should become deeply golden and caramelized by the end of the roasting time, adding a rich, nutty flavor to the dish.
4. Prepare the Coconut Tomato Sauce
While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet or braiser over medium heat. Add the finely diced shallot and sauté for 5-6 minutes, or until it becomes soft and translucent. Stir frequently to prevent burning.
5. Add Aromatics and Lentils
Once the shallots are softened, stir in the remaining spice blend, minced ginger, and garlic. Cook for about 1 minute, stirring constantly to release the fragrant oils from the spices.
Next, add the ½ cup of split red lentils to the pan, stirring well to coat them in the spices and aromatics.
6. Simmer the Sauce
Pour in the crushed tomatoes, full-fat coconut milk, and 3 cups of vegetable stock. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 25 minutes, stirring often to prevent sticking. The lentils will begin to break down, thickening the sauce and adding a velvety texture.
If the lentils absorb too much liquid during cooking, add more vegetable stock (or coconut milk if you want extra creaminess). The goal is to have a thick but pourable sauce.
7. Blend the Sauce (Optional)
Once the lentils are fully cooked and the sauce has thickened, season generously with salt, pepper, and 1 tablespoon of lime juice. For a smooth, silky sauce, you can transfer the mixture to a blender and blend for 1 minute. Alternatively, leave the sauce chunky if you prefer more texture.
8. Combine and Finish
Once the cauliflower is roasted to perfection, add it to the skillet with the coconut tomato sauce. Gently stir to coat the cauliflower florets in the sauce, and let everything heat through for a couple of minutes over medium heat.
9. Serve and Garnish
Serve the roasted cauliflower and coconut tomato sauce hot, garnished with chopped cilantro, a sprinkle of nigella seeds, and extra lime juice for brightness. This dish pairs wonderfully with basmati rice, quinoa, or even naan bread for dipping.
Kitchen Equipment Needed
- Baking sheet
- Parchment paper
- Large skillet or braiser
- Small bowl for mixing spices
- Wooden spoon for stirring
- Blender (optional, for smooth sauce)
Tips for Perfect Roasted Cauliflower
- Roast at High Heat: Roasting the cauliflower at 425°F ensures that it gets deeply caramelized and crispy on the outside while remaining tender inside.
- Even Coating: Tossing the cauliflower in olive oil and spices ensures that each floret is well-coated and will develop a flavorful crust.
- Flip Halfway Through: To achieve an even roast, make sure to flip the cauliflower florets halfway through the cooking process.
Recipe Swaps and Variations
- Cauliflower Substitute: If you’re not a fan of cauliflower, you can substitute it with other hearty vegetables like sweet potatoes, carrots, or even broccoli.
- Coconut Milk: If you’re looking for a lower-fat option, you can substitute the full-fat coconut milk with light coconut milk, though the sauce will be less creamy.
- Spice Blend: Feel free to experiment with the spice blend by adding smoked paprika or garam masala for different flavor profiles.
How to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dish gently on the stovetop over medium heat, adding a splash of vegetable stock or coconut milk if the sauce has thickened too much.
Food and Drink Pairings
This Roasted Cauliflower in Coconut Tomato Sauce with Lentils pairs beautifully with basmati rice, quinoa, or warm naan bread. As for beverages, a crisp white wine like Sauvignon Blanc or a non-alcoholic option like iced herbal tea complements the warm spices and creamy sauce perfectly.
Frequently Asked Questions (FAQ)
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce and roast the cauliflower ahead of time. When ready to serve, simply reheat and combine.
Q: Is this dish freezer-friendly?
A: The sauce and lentils freeze well, but the roasted cauliflower is best enjoyed fresh. To freeze, store the sauce in an airtight container for up to 3 months. Reheat and roast fresh cauliflower when ready to serve.
Q: Can I use canned lentils instead of dry?
A: Yes! If using canned lentils, add them toward the end of cooking since they are already cooked. You may need less liquid, so adjust accordingly.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
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Roasted Cauliflower in Coconut Tomato Sauce with Lentils
- Total Time: 1 hour 5 minutes
Description
A rich, flavorful dish of roasted cauliflower in a creamy coconut tomato sauce served over lentils. Perfect for a hearty, plant-based meal.
Ingredients
Instructions
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 4 servings