Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils
Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a vibrant and hearty dish that brings the rich flavors of Southeast Asia to your dinner table. This vegan recipe combines roasted cauliflower with a creamy coconut tomato sauce infused with aromatic spices and tender red lentils, making it perfect for weeknight dinners or special occasions. With its delightful texture and bold flavors, this dish will impress everyone—from vegan enthusiasts to casual diners alike.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Southeast Asian
Ingredients
Scale
- 1 medium head of cauliflower (cut into florets)
- ½ cup split red lentils
- 1 cup crushed tomatoes
- 1 cup full-fat coconut milk
- 3 cups vegetable stock
- Spices: turmeric, cumin, chillies, coriander, cinnamon, fenugreek, fennel seeds
- Fresh cilantro (for garnish)
Instructions
- Preheat the oven to 425°F. Prepare a baking sheet.
- In a small bowl, mix spices: turmeric, cumin, chillies, coriander, cinnamon, fenugreek, and fennel seeds.
- Toss cauliflower florets with olive oil and half of the spice blend on the baking sheet. Roast for about 40 minutes until caramelized.
- While roasting, heat olive oil in a deep skillet; sauté shallots until soft. Add ginger and garlic; cook briefly.
- Stir in remaining spices and red lentils; then add crushed tomatoes, coconut milk, and vegetable stock. Simmer for about 25 minutes until lentils are tender.
- Season sauce with lime juice and blend if desired for creaminess.
- Combine roasted cauliflower with the sauce; warm through before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg