Spice-Roasted Cauliflower in Coconut Tomato Sauce
Ingredients
Spice Blend
-
¾
teaspoon
ground turmeric
-
1
teaspoon
ground cumin
-
½
teaspoon
ground chillies
-
½
teaspoon
ground coriander
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
ground fenugreek
-
¼
teaspoon
fennel seeds
Cauliflower & Coconut Tomato Sauce
-
1
medium head
cauliflower, cut into florets (about 6-7 cups florets)
-
4
tablespoons
olive oil, divided
-
to taste
sea salt and ground black pepper
-
1
large
shallot, fine dice (about ½ cup diced shallot)
-
2
inches
fresh ginger, peeled and minced
-
3
cloves
garlic, peeled and minced
-
½
cup
split red lentils
-
1
cup
crushed tomatoes (from a can)
-
1
cup
full fat coconut milk
-
3
cups
vegetable stock
-
1
tablespoon
lime juice, plus extra for serving
-
handful
chopped cilantro, for serving
-
to taste
Nigella seeds, for serving
Instructions
- Preheat the oven to 425°F and prepare a large baking sheet.
- Make the spice blend by combining all the spices in a small bowl.
- Toss the cauliflower florets with 2 tablespoons of olive oil, half of the spice blend, salt, and pepper on the baking sheet.
- Roast the cauliflower for about 40 minutes, flipping halfway through.
- While the cauliflower roasts, heat the remaining oil in a skillet over medium heat and sauté the shallots until soft.
- Add the remaining spice blend, ginger, and garlic to the skillet and sauté until fragrant.
- Stir in the split red lentils, crushed tomatoes, coconut milk, and vegetable stock, and bring to a boil.
- Simmer the sauce for about 25 minutes until the lentils are soft, adding more liquid if necessary.
- Season the sauce with salt, pepper, and lime juice, and blend if desired.
- Combine the roasted cauliflower with the sauce in the skillet and heat through.
- Garnish with cilantro, nigella seeds, lime zest, and additional lime juice before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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