Description
Spice-roasted cauliflower dances in a luscious coconut tomato sauce, nestled atop hearty lentils for a robust Mediterranean-inspired meal. Fragrant spices and creamy textures invite warm comfort while delivering complex, satisfying flavors that will leave you craving more.
Ingredients
Scale
Main Ingredients:
- 1 medium head cauliflower, cut into florets
- 1 cup (200g) dried lentils
- 3 cups (720ml) vegetable broth or water
- 1 (14 oz/400ml) can diced tomatoes
- 1 (14 oz/400ml) can coconut milk
Spices and Seasonings:
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder (optional)
- ½ teaspoon salt
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
Aromatics and Herbs:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Fresh cilantro, chopped
- Cooked rice, naan, or quinoa
- Lime wedges
Instructions
- Preheat the oven and prepare a baking sheet lined with parchment paper, ensuring an even roasting surface for the cauliflower.
- Create a vibrant spice blend by combining olive oil with cumin, smoked paprika, turmeric, and optional chili powder in a spacious mixing bowl.
- Gently tumble the cauliflower florets into the aromatic spice mixture, coating each piece thoroughly with the fragrant seasoning.
- Arrange the spice-coated cauliflower across the prepared baking sheet in a uniform, single layer to promote even caramelization.
- Roast the cauliflower in the preheated oven, rotating the tray midway through cooking to achieve a golden, tender texture with crisp edges.
- While the cauliflower transforms, prepare the accompanying coconut tomato sauce and lentils to create a harmonious, multilayered dish.
- Once roasted, remove the cauliflower from the oven, allowing it to rest briefly before nestling into the warm, rich sauce.
- Serve the spice-infused cauliflower atop a bed of perfectly cooked lentils, generously draped in the creamy coconut tomato sauce.
Notes
- Select firm, white cauliflower heads with compact, unblemished florets for the best roasting results.
- Adjust spice levels by reducing or increasing chili powder to match personal heat tolerance or dietary preferences.
- Drizzle a bit of extra olive oil before serving to enhance the roasted cauliflower’s caramelized edges and add a glossy finish.
- Transform this dish into a complete protein-packed meal by adding grilled tofu or chickpeas alongside the lentils for vegan and vegetarian options.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Protein: 14 g
- Cholesterol: 0 mg