Ingredients:
- For the Roasted Cauliflower:
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder (optional)
- Salt and pepper to taste
- For the Coconut Lentil Sauce:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated (optional)
- 1 (14.5-ounce) can diced tomatoes
- 1 (13.5-ounce) can coconut milk
- 1 cup red lentils, rinsed
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped, for garnish
- lime wedges for serving.
Instructions:
- Roast the Cauliflower:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the cauliflower florets with olive oil, cumin, turmeric, chili powder (if using), salt, and pepper.
- Spread the cauliflower in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and lightly browned.
- Prepare the Lentil Sauce:
- While the cauliflower is roasting, heat olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger (if using) and cook for another minute until fragrant.
- Stir in the diced tomatoes, coconut milk, rinsed lentils, garam masala, coriander, cayenne pepper (if using), salt, and pepper.
- Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the lentils are tender and the sauce has thickened slightly.
- Combine and Serve:
- Once the cauliflower is roasted and the lentil sauce is ready, gently stir the roasted cauliflower into the lentil sauce.
- Cook for a few minutes to allow the flavors to meld.
- Garnish with fresh cilantro or parsley.
- Serve with lime wedges.
- This dish is great on its own, or over rice.
Tips and Variations:
- Spice Level: Adjust the amount of chili powder and cayenne pepper to your preferred spice level.
- Vegetables: feel free to add other vegetables to the sauce, such as spinach, or bell peppers.
- Lentil type: Green or brown lentils can be substituted for the red lentils, but cooking times may vary.
- Thickening: if the sauce is to thin, let it simmer longer, or add a small amount of tomato paste.
- Lemon: a squeeze of lemon juice in the sauce before serving will add a brightness to the dish.
Enjoy your flavorful Coconut Lentil Cauliflower!