Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils
Indulge in the vibrant flavors of Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentilsa delicious vegan dish that effortlessly blends comfort and nutrition. This recipe features caramelized cauliflower florets roasted to perfection, combined with a creamy coconut tomato sauce enriched with protein-packed red lentils. Perfect for weeknight dinners or special gatherings, this meal is not only wholesome but also customizable to suit your taste preferences. With its quick preparation time and rich flavor profile, youll find this dish a delightful addition to your plant-based repertoire.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 medium head of cauliflower
- teaspoon ground turmeric
- 1 teaspoon ground cumin
- cup split red lentils
- 1 cup crushed tomatoes
- 1 cup full-fat coconut milk
- Sea salt and black pepper, to taste
- Fresh cilantro and lime juice for garnish
Instructions
- Preheat the oven to 425F and prepare a baking sheet.
- Toss cauliflower florets with olive oil, salt, pepper, and half of the spice blend; roast for about 40 minutes.
- In a skillet, saut shallots in olive oil until translucent. Add remaining spices, ginger, garlic, and lentils; stir well.
- Pour in crushed tomatoes, coconut milk, and vegetable stock; simmer until lentils are tender (about 25 minutes).
- Season the sauce with lime juice and blend if desired for smoothness.
- Combine roasted cauliflower with the sauce; heat through before serving.
- Garnish with cilantro and lime.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg