Description
Spice-roasted cauliflower in coconut tomato sauce dazzles with complex Indian-inspired flavors. Warm spices, creamy coconut, and hearty lentils create a satisfying vegetarian meal you’ll crave repeatedly.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 1 cup (200g) dried lentils
- 3 cups (720 ml) vegetable broth or water
- 1 (14 oz/400 ml) can diced tomatoes
- 1 (14 oz/400 ml) can coconut milk
- 3 tbsps olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp chili powder (optional)
- ½ tsp salt
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- Fresh cilantro, chopped
- Cooked rice, naan, or quinoa
- Lime wedges
Instructions
- Spice Preparation: Whisk olive oil with cumin, smoked paprika, turmeric, and optional chili powder in a spacious mixing bowl to create a vibrant, aromatic spice blend.
- Cauliflower Coating: Gently tumble cauliflower florets into the spice mixture, ensuring each piece is thoroughly and evenly coated with the fragrant seasoning.
- Roasting Setup: Spread parchment paper on a baking sheet and arrange spice-coated cauliflower in a uniform, single layer to promote optimal caramelization and even cooking.
- Oven Roasting: Position the baking sheet in a preheated oven, rotating midway through cooking to achieve golden, tender cauliflower with delicately crisp edges.
- Sauce and Lentil Preparation: Simultaneously craft the coconut tomato sauce and cook lentils, creating a rich, multilayered foundation for the roasted cauliflower.
- Plating and Serving: Once roasted, allow cauliflower to rest briefly before nestling into the warm, creamy coconut tomato sauce and positioning atop perfectly cooked lentils.
Notes
- Spice Coating Technique: Ensure each cauliflower floret is evenly and thoroughly coated with the spice mixture for maximum flavor infusion and consistent seasoning.
- Roasting Surface Optimization: Use a parchment-lined baking sheet and maintain a single layer spacing to prevent steaming, promoting crispy caramelized edges and even browning.
- Flavor Intensity Boost: Toast whole spices before grinding to release deeper, more complex aromatics that elevate the overall dish’s taste profile.
- Dietary Adaptation Options: Swap lentils for quinoa or cauliflower for another roasted vegetable to accommodate gluten-free, vegan, or vegetarian dietary requirements while maintaining the recipe’s core flavor structure.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 3
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg