Vegan Roasted Cauliflower with Lentil Sauce
Transform your dinner with this vibrant vegan dish inspired by Southeast Asian and Indian cuisines. The spiced roasted cauliflower, nestled in a silky coconut tomato sauce with lentils, is a symphony of flavors and textures!
Spice Blend
¾ tsp turmeric
1 tsp cumin
½ tsp chilies
½ tsp coriander
¼ tsp cinnamon
¼ tsp fenugreek
¼ tsp fennel seeds
For the Dish
1 cauliflower
4 tbsp olive oil
1 shallot
3 garlic cloves
2-inch ginger
½ cup red lentils
1 cup tomatoes
1 cup coconut milk
3 cups stock
Lime, cilantro, nigella
Directions
1. Preheat to 425°F. Mix spices.
2. Toss cauliflower with oil, half the spices, and seasonings. Roast 40 mins.
3. Sauté shallots in oil (5 mins). Add spices, garlic, ginger; cook 2 mins.
4. Stir in lentils, tomatoes, coconut milk, stock; simmer 25 mins. Blend if desired.
5. Add cauliflower to sauce. Garnish.
Prep Time: 20 mins
Kcal: 320 per serving
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