Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils Recipe

Looking for a flavorful and filling vegetarian dish that’s packed with spices and comforting textures? This Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is your answer! Imagine tender cauliflower roasted with aromatic spices, then simmered in a rich coconut tomato sauce with hearty lentils that soak up all those vibrant flavors. The result is a dish that’s as satisfying as it is delicious—perfect for a weeknight dinner or a special occasion. It’s vibrant, cozy, and guaranteed to impress!

Why You’ll Love Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

• Flavor Explosion: The blend of spices used in the roasting process brings a warm, aromatic depth to the cauliflower, while the coconut tomato sauce provides a creamy, tangy contrast. The lentils add extra heartiness and flavor to the mix.
• Nutritious: Cauliflower and lentils are both loaded with nutrients, making this dish not only delicious but also healthy and filling. The coconut milk adds a touch of richness without being overwhelming.
• Comforting & Satisfying: This dish hits all the right notes for a cozy, comforting meal. It’s perfect for when you want something hearty but still light enough to leave you feeling good.
• Vegan & Gluten-Free: This dish is naturally both vegan and gluten-free, making it a fantastic option for a wide variety of dietary needs.
• Make Ahead: It stores well, so you can make a big batch and enjoy it for several days. The flavors only improve as they sit!

Ingredients in Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

Here’s everything you’ll need to make this aromatic, flavorful dish:

For the Roasted Cauliflower:

• Cauliflower: Fresh cauliflower, cut into florets, is the star of this dish. It roasts beautifully and becomes crispy and tender with the right spices.
• Olive Oil: For roasting the cauliflower and helping the spices stick.
• Ground Cumin: Adds earthy depth and warmth to the cauliflower.
• Ground Coriander: A fragrant spice that pairs perfectly with cumin for a delicious base flavor.
• Turmeric: For that vibrant yellow color and mild, slightly bitter flavor.
• Paprika: A mild heat and smokiness to round out the spice blend.
• Salt & Pepper: To taste, enhancing the flavors of the spices and vegetables.

For the Coconut Tomato Sauce:

• Canned Diced Tomatoes: The tangy, juicy base for the sauce.
• Coconut Milk: Full-fat coconut milk adds richness and creaminess, balancing out the acidity of the tomatoes.
• Onion: Sautéed until soft, giving the sauce a sweet and savory base.
• Garlic: Fresh garlic, minced, for aromatic flavor.
• Ginger: Fresh ginger adds a nice kick of warmth and brightness to the sauce.
• Vegetable Broth: To help create a saucy consistency and bring everything together.
• Ground Cumin: Repeating this spice in the sauce helps tie everything together.
• Ground Cinnamon: Adds a touch of sweetness and complexity to the sauce.
• Cayenne Pepper: For a little heat (optional, adjust to your preference).
• Salt & Pepper: To taste, to bring everything into balance.

For the Lentils:

• Lentils: Green or brown lentils work best in this dish as they hold their shape well after cooking.
• Water or Vegetable Broth: For cooking the lentils until tender.
• Bay Leaf: A subtle addition that adds depth to the lentils while they cook.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Step 1: Roast the Cauliflower

Preheat your oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, turmeric, paprika, salt, and pepper. Spread the seasoned cauliflower in an even layer on a baking sheet. Roast for 20-25 minutes, or until the cauliflower is golden brown and slightly crispy on the edges, flipping halfway through.

Step 2: Cook the Lentils

While the cauliflower roasts, rinse the lentils under cold water. In a medium saucepan, combine the lentils, vegetable broth (or water), and a bay leaf. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and discard the bay leaf.

Step 3: Prepare the Coconut Tomato Sauce

While the lentils are cooking, heat a tablespoon of olive oil in a large pan over medium heat. Add the onion and sauté for 5-7 minutes, until soft and translucent. Add the garlic and ginger, and cook for another 1-2 minutes, stirring frequently.

Step 4: Combine the Sauce Ingredients

Add the canned diced tomatoes (with juices), coconut milk, cumin, cinnamon, cayenne (if using), salt, and pepper to the pan. Stir well and bring the mixture to a simmer. Let the sauce cook for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

Step 5: Combine Everything

Once the cauliflower is roasted, add it to the coconut tomato sauce along with the cooked lentils. Stir everything together and let it simmer for another 5-10 minutes, allowing the flavors to meld and the dish to come together. Taste and adjust the seasoning if needed.

Step 6: Serve

Serve the Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils hot, garnished with fresh cilantro or parsley if desired. This dish pairs perfectly with rice or naan, or you can serve it on its own as a hearty, comforting meal.

How to Serve Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

• With Rice: Serve this dish over a bed of fluffy basmati rice to soak up all the flavorful sauce.
• With Naan: Warm naan bread is perfect for dipping into the coconut tomato sauce.
• On Its Own: For a light but satisfying meal, this dish is delicious served on its own with a sprinkle of fresh cilantro.
• With a Side Salad: A fresh green salad with a light dressing is a great way to balance the richness of the coconut sauce.

Additional Tips

• Spice Adjustments: Feel free to adjust the amount of cayenne pepper depending on your preferred spice level. You can also add more cumin or turmeric for extra flavor.
• Make It Ahead: This dish stores well in the fridge for 3-4 days. You can also freeze it for up to 2 months. Let it cool completely before transferring to an airtight container.
• Add More Vegetables: You can easily add other vegetables to this dish, like spinach, bell peppers, or zucchini, to increase the veggie count and add extra flavor.
• For Extra Creaminess: Stir in a tablespoon of coconut cream at the end of cooking for an extra creamy texture.

Nutrition Facts

Servings: 4
Calories per serving: 350
Total Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 400mg
Total Carbohydrates: 35g
Dietary Fiber: 9g
Sugars: 8g
Protein: 12g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

FAQ Section

Q1: Can I use frozen cauliflower?
A1: Yes, you can use frozen cauliflower. Just roast it straight from frozen, but it may take a little longer to get crispy.

Q2: Can I use a different type of lentil?
A2: While green or brown lentils are ideal for this dish, you can use red lentils if you prefer. Just note that red lentils cook faster and may break down a bit more.

Q3: Can I add protein to this dish?
A3: Yes! You can add chickpeas, tofu, or even grilled chicken to boost the protein content.

Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave.

Q5: Can I make this dish spicier?
A5: Absolutely! Add more cayenne pepper or even some chopped fresh chilies for extra heat.

Q6: Can I make this dish in advance?
A6: Yes, this dish actually tastes better the next day as the flavors develop. You can make it ahead and store it in the fridge.

Q7: Can I use light coconut milk?
A7: You can use light coconut milk, but the sauce may be less creamy. Full-fat coconut milk adds richness and depth to the dish.

Q8: Can I freeze this dish?
A8: Yes, this dish freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2 months.

Q9: Can I add more vegetables?
A9: Absolutely! This dish is very versatile, so feel free to add more vegetables such as spinach, peas, or bell peppers.

Q10: How do I make this dish richer?
A10: You can stir in a bit of coconut cream for a richer, creamier sauce, or add a dollop of Greek yogurt on top when serving for extra creaminess.

Conclusion

This Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a perfect dish for when you’re craving something vibrant, flavorful, and nourishing. The cauliflower’s crispy exterior pairs wonderfully with the creamy coconut tomato sauce and hearty lentils, creating a meal that’s as satisfying as it is delicious. Whether you serve it with rice, naan, or on its own, it’s sure to become a favorite in your recipe rotation. Enjoy!

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