Description
This vibrant Indian-inspired main course features spice-roasted cauliflower served in a creamy coconut tomato lentil sauce. The cauliflower is tossed with a blend of aromatic spices and roasted until golden and crisp, then combined with a rich, flavorful sauce made from red lentils, crushed tomatoes, coconut milk, and warming spices. Garnished with fresh cilantro, this hearty vegan and gluten-free dish is perfect for a wholesome, comforting meal.
Ingredients
Scale
For the Roasted Cauliflower:
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- Black pepper to taste
For the Coconut Tomato Lentil Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon chili flakes (optional)
- 1/2 cup red lentils, rinsed
- 1 (14.5 oz) can crushed tomatoes
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup water or vegetable broth
- 1/2 teaspoon salt
- Juice of 1/2 lime
- Chopped fresh cilantro for garnish
Instructions
- Roast the cauliflower: Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, smoked paprika, turmeric, salt, and black pepper until evenly coated. Spread the florets out in a single layer on a baking sheet. Roast them in the oven for 25 to 30 minutes, flipping halfway through, until they are golden brown and crispy around the edges.
- Prepare the coconut tomato lentil sauce: While the cauliflower roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 5 to 6 minutes until soft and translucent. Stir in minced garlic, grated ginger, curry powder, and chili flakes if using, and cook for another minute to release the spices’ aroma.
- Simmer the lentils and sauce: Add the rinsed red lentils, crushed tomatoes, full-fat coconut milk, water or vegetable broth, and salt to the skillet. Stir well to combine. Bring the mixture to a gentle simmer, then cover the skillet and cook for 15 to 18 minutes, or until the lentils are tender and the sauce has thickened.
- Finish and serve: Remove the skillet from heat and stir in the juice of half a lime. Taste the sauce and adjust seasoning if needed. Gently fold the roasted cauliflower into the lentil sauce to coat it thoroughly. Serve the dish warm, over rice or alongside naan bread, and garnish with chopped fresh cilantro for a burst of freshness.
Notes
- This dish is naturally vegan and gluten-free, making it suitable for various dietary needs.
- For extra protein and greens, add a handful of spinach to the sauce near the end of cooking or serve with cooked quinoa.
- Leftovers keep well refrigerated for up to 4 days; reheat gently on the stovetop or in the microwave.
- You can adjust the chili flakes quantity to suit your preferred spice level.
