Roasted Cauliflower in Coconut Tomato Sauce with Lentils

Indulge in a hearty and nutritious vegetarian dish that combines the tender sweetness of roasted cauliflower, the rich creaminess of coconut tomato sauce, and the nutty earthiness of lentils. This Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a perfect blend of flavors and textures, making it an excellent option for a healthy and satisfying meal.


Ingredients:
Spice Blend:

1. ¾ tsp ground turmeric
2. 1 tsp ground cumin
3. ½ tsp ground chili
4. ½ tsp ground coriander
5. ¼ tsp ground cinnamon
6. ¼ tsp ground fenugreek
7. ¼ tsp fennel seeds
8. Cauliflower & Coconut Tomato Sauce:
9. 1 medium cauliflower, cut into florets (6-7 cups)
10. 4 tbsp olive oil, divided
11. Sea salt and black pepper, to taste
12. 1 large shallot, finely diced (½ cup)
13. 2-inch piece fresh ginger, minced
14. 3 cloves garlic, minced
15. ½ cup split red lentils
16. 1 cup crushed tomatoes (canned)
17. 1 cup full-fat coconut milk
18. 3 cups vegetable stock
19. 1 tbsp lime juice
20. Handful of chopped cilantro (for garnish)
21. Nigella seeds (for garnish)

Directions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix all spice blend ingredients in a small bowl.
   Toss cauliflower florets with 2 tbsp olive oil, half the spice blend, sea salt, and black pepper. Roast on the baking sheet for 40 minutes, flipping halfway, until golden.
3. Heat remaining olive oil in a skillet over medium heat. Sauté shallot for 5-6 minutes until translucent.
4. Add remaining spice blend, ginger, and garlic. Cook for 1 minute, stirring constantly.
5. Stir in lentils, crushed tomatoes, coconut milk, and vegetable stock. Bring to a boil, reduce heat, and simmer for 25 minutes, stirring often. Add more stock if needed.
6. Season sauce with salt, pepper, and lime juice. Blend for a smooth texture or leave chunky.
7. Add roasted cauliflower to the sauce and heat through.
8. Serve hot with cilantro, nigella seeds, and a
9. squeeze of lime. Pair with basmati rice, quinoa, or naan bread.
   Prep Time: 50 minutes
   Kcal: 360 per servin