Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils
Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a captivating dish that brings a burst of flavor and nourishment to your table. Perfect for family dinners or cozy nights in, this hearty vegan recipe combines the earthy goodness of roasted cauliflower with a creamy coconut tomato sauce and protein-packed lentils. The dish is infused with a vibrant spice blend that elevates it to comfort food status, making it a hit with both vegans and non-vegans alike. In just 40 minutes, you can whip up this satisfying meal that’s not only healthy but also rich in taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 medium head cauliflower (cut into florets)
- ¾ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground chillies
- ½ cup split red lentils
- 1 cup crushed tomatoes
- 1 cup full-fat coconut milk
- 3 cups vegetable stock
- Juice of 1 lime
Instructions
- Preheat oven to 425°F. Toss cauliflower florets with olive oil, spices, salt, and pepper; spread on a baking sheet and roast for about 40 minutes.
- In a skillet, sauté shallots in olive oil until translucent. Add ginger, garlic, and remaining spices; cook until fragrant.
- Stir in lentils, crushed tomatoes, coconut milk, and vegetable stock. Simmer until lentils are tender (about 25 minutes).
- Blend sauce for creaminess if desired. Combine roasted cauliflower and sauce in the skillet over medium heat until warmed through.
- Garnish with cilantro and lime juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg