SPICE-ROASTED CAULIFLOWER IN COCONUT TOMATO SAUCE WITH LENTILS
Roasted cauliflower florets are combined with a flavorful coconut tomato sauce and tender lentils, creating a delicious and satisfying vegetarian meal.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Coconut Tomato Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup red lentils, rinsed
- 1 inch ginger, grated
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder (optional)
- Salt and pepper to taste
Garnish (optional)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Roast the cauliflower: Preheat oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Spread the cauliflower in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
- Make the sauce: While the cauliflower is roasting, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Add remaining sauce ingredients: Stir in the crushed tomatoes, coconut milk, rinsed lentils, garam masala, cumin, chili powder (if using), salt, and pepper. Bring the mixture to a simmer, then reduce heat and cover. Cook for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Combine cauliflower and sauce: Once the cauliflower is roasted and the lentils are tender, add the roasted cauliflower to the coconut tomato sauce. Stir gently to combine.
- Serve: Serve the spice-roasted cauliflower and lentil stew hot, garnished with fresh cilantro and lime wedges, if desired.
Notes
- Spice Level: Adjust the amount of cayenne pepper and chili powder to control the spice level.
- Lentil Type: Red lentils cook quickly and break down in the sauce. You can use other types of lentils, but they may require longer cooking time.
- Vegetable Variations: Add other vegetables to the sauce, such as spinach, chickpeas, or diced sweet potatoes.
- Make-Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before adding the roasted cauliflower.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.