Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a delicious and hearty dish that’s perfect for a weeknight meal or a cozy dinner. This recipe combines the earthy flavors of roasted cauliflower, creamy coconut milk, and a savory tomato sauce, served over a bed of protein-rich lentils. It’s packed with flavor and nutrients, making it a great option for anyone looking to enjoy a healthy and satisfying plant-based meal.

Why You’ll Love This Recipe

• Plant-Based Goodness: This dish is vegan-friendly and full of wholesome ingredients like cauliflower and lentils.
• Rich, Creamy Sauce: The coconut milk adds a luxurious creaminess to the tomato-based sauce, balancing out the spices.
• Protein-Packed: Lentils offer plenty of plant-based protein and fiber, making the meal filling and nutritious.
• Easy to Make: While it looks impressive, this dish comes together easily with a few basic ingredients and simple steps.
• Customizable: You can adjust the spices and flavors to suit your taste or try one of the variations below.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cauliflower, cut into florets
• Olive oil
• Ground cumin
• Ground coriander
• Smoked paprika
• Salt and pepper
• Lentils (green or brown), cooked
• Coconut milk
• Tomato sauce
• Onion, chopped
• Garlic, minced
• Ginger, grated
• Fresh cilantro, for garnish
• Lemon or lime wedges, for serving

Directions

1. Preheat the oven to 400°F (200°C).
2. Prepare the cauliflower: Toss the cauliflower florets with olive oil, cumin, coriander, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the cauliflower for 25–30 minutes, until golden brown and tender, flipping halfway through.
4. Cook the lentils according to package instructions, then drain and set aside.
5. Make the coconut tomato sauce: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
6. Add the garlic and ginger: Sauté for another minute until fragrant.
7. Stir in the tomato sauce and let it simmer for 5 minutes.
8. Add the coconut milk and stir well to combine. Let the sauce simmer for another 10 minutes, stirring occasionally.
9. Combine: Add the roasted cauliflower to the skillet and gently mix with the coconut tomato sauce. Let it simmer for a few minutes to allow the flavors to meld together.
10. Serve: Divide the cooked lentils between plates or bowls. Spoon the cauliflower and coconut tomato sauce over the top. Garnish with fresh cilantro and a squeeze of lemon or lime juice.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Variations

• Spice Level: Add a pinch of cayenne pepper or red pepper flakes to the cauliflower for extra heat.
• Different Vegetables: Swap the cauliflower for broccoli or sweet potatoes for a different texture and flavor.
• Protein Boost: Add chickpeas or tofu for an additional protein source alongside the lentils.
• Herb Swap: Replace cilantro with parsley or basil for a different herb flavor.
• Low-Carb Option: Serve the dish over cauliflower rice instead of lentils for a low-carb version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: Reheat in a skillet over medium heat until warmed through, or use a microwave for a quicker option. Add a splash of water or coconut milk to the sauce if it has thickened too much in the fridge.

FAQs

How do I roast cauliflower without it getting soggy?

Ensure your cauliflower is spread out in a single layer on the baking sheet and avoid overcrowding. This allows the cauliflower to roast evenly and get crispy.

Can I use canned lentils instead of cooking them from scratch?

Yes, you can use canned lentils to save time. Just be sure to drain and rinse them before serving.

Can I make this recipe ahead of time?

Yes, you can make the lentils and sauce ahead of time and store them separately. Roast the cauliflower just before serving for the best texture.

What can I substitute for coconut milk?

You can use cashew cream or any other plant-based cream for a similar creamy texture, though the flavor will be slightly different.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it doesn’t contain any wheat or gluten ingredients.

Can I freeze the leftovers?

You can freeze the coconut tomato sauce and lentils, but it’s best to roast fresh cauliflower when ready to serve, as it may become mushy when frozen and thawed.

How do I make the dish less spicy?

To reduce the spiciness, you can omit the smoked paprika or use mild spices. Adding more coconut milk can also help mellow out the heat.

Can I add other proteins to this dish?

Yes, chicken or shrimp would be good non-vegan additions. You can sauté them and add them to the sauce along with the roasted cauliflower.

What type of lentils work best in this recipe?

Green or brown lentils are ideal because they hold their shape well after cooking. Red lentils can become too mushy for this dish.

Can I use frozen cauliflower for this recipe?

Yes, but make sure to thaw and pat it dry before roasting to prevent excess moisture from making the cauliflower soggy.

Conclusion

Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils is a flavorful and satisfying dish that combines roasted vegetables with a rich, creamy sauce. It’s an easy recipe to make for dinner and can be customized with different spices, vegetables, or proteins. Whether you’re vegan or just looking for a hearty plant-based meal, this recipe is sure to please! Enjoy it as a main course or alongside a fresh salad for a complete meal.

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