Description

This vibrant Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils recipe combines tender, caramelized cauliflower with a rich, creamy sauce infused with warm spices and lentils. Roasted to perfection and simmered in a luscious coconut tomato sauce, this dish is both hearty and nourishing, perfect for a satisfying vegetarian meal.

Ingredients

Scale

Spice Blend

¾ teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground chillies
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground fenugreek
¼ teaspoon fennel seeds

Cauliflower

1 medium head of cauliflower, cut into florets (about 6–7 cups florets)
2 tablespoons olive oil (for roasting cauliflower)
Sea salt and ground black pepper, to taste
Half of the spice blend (from above)

Coconut Tomato Sauce with Lentils

2 tablespoons olive oil
1 large shallot, finely diced (about ½ cup)
2-inch piece fresh ginger, peeled and minced
3 cloves garlic, peeled and minced
½ cup split red lentils
1 cup crushed tomatoes (canned)
1 cup full fat coconut milk
3 cups vegetable stock
Remaining half of the spice blend (from above)
Sea salt and ground black pepper, to taste
1 tablespoon lime juice, plus extra for serving

Garnishes

Handful chopped cilantro
Nigella seeds
Lime zest (optional)
Extra lime juice (optional)

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and set out a large baking sheet ready for roasting the cauliflower.
Make the Spice Blend: In a small bowl, combine turmeric, cumin, ground chillies, coriander, cinnamon, fenugreek, and fennel seeds. Mix well and set aside.
Roast Cauliflower: Spread the cauliflower florets in a single layer on the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle half of the spice blend, and season with salt and pepper. Toss to coat evenly, then roast in the oven until deeply caramelized and tender, about 40 minutes, turning halfway through for even cooking.
Sauté Shallots: While the cauliflower roasts, heat remaining 2 tablespoons olive oil in a large, deep skillet or braiser over medium heat. Add the diced shallots and sauté until very soft and translucent, about 5-6 minutes, reducing heat if edges begin to brown.
Add Aromatics and Lentils: Stir in the remaining spice blend, minced ginger, and garlic into the skillet. Sauté for about 1 minute until fragrant. Add the split red lentils and stir to coat with spices.
Simmer Sauce: Pour in the crushed tomatoes, coconut milk, and vegetable stock. Bring the mixture to a boil, then reduce heat and simmer until the lentils are very soft and beginning to break down, about 25 minutes. Stir frequently and add extra vegetable stock or coconut milk if the sauce thickens too much.
Season and Blend Sauce: Season the sauce generously with salt and pepper and stir in 1 tablespoon lime juice. For a smoother texture, use an immersion blender to purée the sauce until completely smooth, or leave it chunky if preferred.
Combine Cauliflower and Sauce: Once the cauliflower is roasted, remove it from the oven and add it to the skillet with the sauce. Stir gently to combine and bring back to a boil over medium heat, allowing the flavors to marry.
Garnish and Serve: Garnish the dish with chopped cilantro, nigella seeds, lime zest, and extra lime juice to taste. Serve warm for a comforting and flavor-packed meal.

Notes

The spice blend can be adjusted to your heat preference by increasing or decreasing ground chillies.
If you prefer a richer sauce, add more coconut milk during simmering.
For a smoother sauce, an upright blender or immersion blender works well to purée the mixture.
Serving with steamed rice or warm flatbread complements this dish beautifully.
This recipe is naturally vegan and gluten-free.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting
Cuisine: Indian-inspired