Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

Ingredients

SPICE BLEND

  • ¾ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground chillies
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground fenugreek
  • ¼ teaspoon fennel seeds

CAULIFLOWER & COCONUT TOMATO SAUCE

  • 1/2 head of cauliflower cut into florets
  • 300-400g root veg, cut into 1cm3
  • Olive oil
  • sea salt and ground black pepper, to taste
  • spice blend (see above), divided
  • 1 large shallot fine dice (about ½ cup diced shallot)
  • 2-inch piece fresh ginger, peeled and minced
  • 3 cloves garlic, peeled and minced
  • ½ cup split red lentils
  • 1 can tomatoes
  • 1 cup full fat coconut milk
  • 2 cups vegetable stock
  • 1 tablespoon lime juice, plus extra for serving
  • Nigella seeds, for serving

Instructions

  • Make the spice blend. In a small bowl, combine the turmeric, cumin, ground chillies, coriander, cinnamon, fenugreek, and fennel seeds. Stir to combine and set aside.
  • Heat a little oil in the Remoska then add the root veg and cauliflower and half of the spice blend along with some salt and pepper. Saute until browned and cooked and set aside.

Coconut tomato sauce.

  • Heat a little oil in the Remoska over medium heat and once it’s hot, add the shallots. Sauté shallots until very soft and translucent, about 5-6 minutes.
  • Add the remaining half of the spice blend, ginger, and garlic and stir. Continue to sauté until very fragrant, about 1 minute. Add the split red lentils and stir.
  • Add the crushed tomatoes, coconut milk, and vegetable stock and stir again. Bring this up to a boil and then simmer until the lentils are totally soft and starting to break up, about 20-25 minutes, stirring often. Season with salt and pepper and add the lime juice. At this point, you can use an upright blender to blend the sauce OR you can leave it as is for a more rustic look
  • Add the cauliflower and root veg and stir to combine over medium heat, bringing it up to a boil to warm through ( this can be added for the last 5 mins of coming the sauce if not blending,  cover with a lid if required)
  • Garnish with nigella seeds, lime zest and extra lime juice.

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