Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

Introduction

This Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils has quickly become a cherished recipe in my home. Inspired by the rich, aromatic flavors of Southeast Asian curries and dal, this dish combines spice-roasted cauliflower with a creamy coconut tomato sauce that is both nourishing and satisfying. My family loves the warm spices that create a cozy atmosphere, making it perfect for chilly evenings. The addition of red lentils adds protein and heartiness, transforming this dish into a complete meal. The vibrant colors and enticing aroma of this dish make it a feast for the senses, and it’s an easy way to incorporate more vegetables into our diet. Whether you’re hosting a dinner party or simply enjoying a family meal, this recipe is sure to impress!

Ingredients

For the Spice Blend:

• 3/4 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground chilies
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground fenugreek
• 1/4 tsp fennel seeds

For the Cauliflower & Coconut Tomato Sauce:

• 1 medium head of cauliflower, cut into florets (6-7 cups)
• 4 tbsp olive oil, divided
• Sea salt and ground black pepper, to taste
• Spice blend (from above), divided
• 1 large shallot, finely diced (about 1/2 cup)
• 2-inch piece fresh ginger, peeled and minced
• 3 cloves garlic, minced
• 1/2 cup split red lentils
• 1 cup crushed tomatoes (canned)
• 1 cup full-fat coconut milk
• 3 cups vegetable stock
• 1 tbsp lime juice, plus extra for serving
• Handful of chopped cilantro, for serving
• Nigella seeds, for garnish

Instructions

1. Preheat Oven:
Preheat your oven to 425°F (220°C) and prepare a large baking sheet.

2. Make Spice Blend:
In a small bowl, combine the ground turmeric, cumin, chilies, coriander, cinnamon, fenugreek, and fennel seeds. Set aside.

3. Roast Cauliflower:
Place the cauliflower florets on the baking sheet. Drizzle with 2 tablespoons of olive oil, half of the spice blend, and season with salt and pepper. Toss to coat and arrange in a single layer. Roast for 40 minutes, flipping halfway, until deeply caramelized.

4. Prepare Sauce:
While the cauliflower roasts, heat the remaining 2 tablespoons of olive oil in a large skillet or braiser over medium heat. Add the diced shallots and sauté until soft and translucent, about 5-6 minutes.

5. Add Aromatics and Lentils:
Add the remaining spice blend, ginger, and garlic to the skillet. Sauté for 1 minute until fragrant, then stir in the split red lentils.

6. Add Liquids:
Stir in the crushed tomatoes, coconut milk, and vegetable stock. Bring to a boil, then reduce to a simmer for 25 minutes, stirring often, until the lentils are soft. Add more stock as needed if the mixture becomes too thick.

7. Season and Blend (Optional):
Once the lentils are cooked, season with salt, pepper, and lime juice. For a smooth sauce, blend until silky in a blender, or leave it as is for a chunkier texture.

8. Combine and Serve:
Add the roasted cauliflower to the sauce and stir to combine. Bring to a light boil over medium heat, then remove from heat.

9. Garnish:
Serve with chopped cilantro, nigella seeds, lime zest, and extra lime juice.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 380 kcal

Preparation Time

• Total Time: 1 hour 10 minutes
• Prep Time: 20 minutes
• Cook Time: 50 minutes

How to Serve

• Serve the soup hot, garnished with fresh cilantro and nigella seeds.
• Add a squeeze of lime juice for a bright, tangy flavor.
• Pair with a side of warm naan or rice to soak up the delicious sauce.
• Enjoy in bowls or plates, making it easy for guests to help themselves.
• Top with additional roasted vegetables for extra color and nutrition.

Additional Tips

1. Prep Ahead: Chop the vegetables and prepare the spice blend in advance to save time on cooking day.
2. Adjust Spices: Feel free to tweak the amount of spices based on your taste preference; add more chili for extra heat!
3. Use Leftovers: This dish is great for meal prep—store leftovers in the fridge and enjoy them throughout the week.
4. Blend for Creaminess: For a creamier texture, blend the soup thoroughly before serving.
5. Customize Toppings: Experiment with different crunchy toppings like roasted chickpeas or sunflower seeds for added texture.

Recipe Variations

• Add More Vegetables: Include additional vegetables such as bell peppers, spinach, or sweet potatoes for more nutrients.
• Protein Boost: Mix in cooked lentils, chickpeas, or shredded tofu for an added protein punch.
• Spice It Up: Incorporate curry powder or garam masala for a different flavor profile.
• Nut-Free Option: Substitute peanut butter with tahini or sunflower seed butter for those with nut allergies.
• Dairy-Free Creaminess: Instead of coconut milk, use cashew cream for a different creamy flavor.

Serving Suggestions

• Serve with a light salad for a refreshing side.
• Pair with a variety of breads for dipping, such as crusty baguette or pita.
• Enjoy with a glass of your favorite white wine or iced tea for a relaxing meal.
• Garnish with fresh herbs and a drizzle of olive oil for an elegant touch.
• For a full meal, serve with roasted vegetables on the side.

Freezing and Storage

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers.

FAQ Section

1. Can I use different types of lentils?
   Yes, you can use green or brown lentils, but the cooking time may vary.
2. What can I substitute for coconut milk?
   You can use almond milk, soy milk, or any dairy-free milk of your choice.
3. Is this soup gluten-free?
   Yes, all ingredients used in this recipe are gluten-free.
4. Can I use fresh cauliflower instead of frozen?
   Yes, fresh cauliflower works perfectly and may provide a better texture.
5. How do I know when the lentils are cooked?
   Lentils should be tender and fully cooked, which usually takes about 25 minutes.
6. Can I make this soup in a slow cooker?
   Yes, sauté the vegetables first, then combine all ingredients in a slow cooker and cook on low for 6-8 hours.
7. What can I serve with this soup?
   It pairs well with crusty bread, rice, or a side salad.
8. Can I add more spices?
   Absolutely! Feel free to add spices like cayenne pepper, curry powder, or smoked paprika for additional flavor.
9. What should I do if the soup is too thick?
   You can add more vegetable stock or water to reach your desired consistency.
10. How do I store leftovers?
    Store in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.

Conclusion

Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a heartwarming dish that brings together the comforting flavors of fall with the nourishing benefits of vegetables and legumes. It’s vegan-friendly, easy to make, and packed with flavor, making it perfect for any occasion—whether it’s a family dinner or a cozy gathering with friends. The creamy coconut tomato sauce perfectly complements the spice-roasted cauliflower, and the added crunch from toppings takes this dish to the next level. Whip up a batch of this delightful soup, and enjoy a warming bowl full of goodness that will surely satisfy!

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