Description
A flavorful and hearty dish featuring roasted cauliflower in a creamy coconut tomato sauce, served with protein-packed lentils.
Ingredients
Scale
For the Crust:
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup dried lentils, rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes
- Fresh cilantro, for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, cumin, smoked paprika, turmeric, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- Meanwhile, cook lentils according to package instructions until tender. Drain and set aside.
- In a large skillet, sauté onion, garlic, and ginger until softened. Add coriander and red pepper flakes, stirring for 1 minute.
- Pour in coconut milk and diced tomatoes. Simmer for 10 minutes until slightly thickened.
- Add roasted cauliflower and cooked lentils to the sauce. Stir gently to combine and heat through.
- Garnish with fresh cilantro before serving.
Notes
You can customize the seasonings to taste.