Roasted Cauliflower in Coconut Tomato Sauce


An up close, overhead shot of roasted cauliflower in a coconut tomato sauce. The dish is garnished with fresh cilantro, nigella seeds, and ground chillies.
An overhead shot of a single serving of a saucy cauliflower dish that is garnished with cilantro and nigella seeds in a wide bowl. There is a blue linen napkin nearby.
An overhead shot shows ingredients used in a cauliflower and coconut tomato sauce dish.
A slight 3/4 angle shot shows split red lentils being added to a pot of sautéed shallots and spices.

I’m so excited to share this warming, flavourful, and pretty easy spice-roasted cauliflower in coconut tomato sauce! I roast and caramelize the cauliflower with some spices for an additional enhance in flavour. While the florets are roasting, I make the flavourful and barely wealthy sauce that’s boosted with break up pink lentils.

The inspiration for this recipe:

I used to be impressed by coconut milk curries which are standard in Southeast Asian cuisines when engaged on this recipe. I additionally attempt to uphold that conventional flavour steadiness of spicy, bitter, salty, candy and bitter. 

Additionally, utilizing the break up pink lentils in the sauce is impressed by dal (which refers back to the lentils themselves/pulses in common but in addition dishes that include them), a lentil-based stew cooked many various methods throughout India. The dal tadka in Plant Based India is a go-to in our home! It’s price noting that coconut milk is used in the delicacies of Southern India as nicely. A terrific and delicious-sounding instance of this from the Vegan Richa weblog may be discovered right here.

All of that is to say: so far as I do know, this recipe is just not an genuine illustration of anyone delicacies or dish in explicit, however it’s definitely impressed by the traditions mentioned above.

The base of the sauce is shallots, ginger, garlic, floor spices like chillies, cumin, and fenugreek, canned tomatoes, break up pink lentils, and full fats coconut milk. This is all cooked down till the lentils are breaking apart and “melting” into the sauce. Once it’s achieved, you may go away it as-is for optimum ease or mix it till silky clean. Then I add the roasted cauliflower! From right here, all you need to do is warmth it via and garnish with recent cilantro, lime, and Nigella seeds. 

I like to recommend serving this vegan dinner recipe merely with some cooked rice (or one other grain that you just like) or flatbread. You might additionally make up the sauce forward of time and hold it in the fridge for as much as 5 days or in the freezer for as much as 3 months. From there, all you need to do is heat it via and roast the cauliflower. 

If you want this recipe, I guess you’ll additionally love my Sweet Potato Coconut Milk Stew with Lentils & Kale in addition to my Seven Spice Chickpeas with Tomatoes & Coconut.

An overhead shot of spice-roasted cauliflower on a parchment lined baking sheet.
An overhead shot of a hand using a wooden utensil to stir up a pot of coconut tomato sauce with red split lentils.
An overhead shot shows roasted cauliflower florets that have just been added to a pot of silky and rich coconut tomato sauce.
An overhead shot of roasted cauliflower in a coconut tomato sauce. The dish is garnished with fresh cilantro, nigella seeds, and ground chillies.
An overhead shot of roasted cauliflower in a coconut tomato sauce. The dish is garnished with fresh cilantro, nigella seeds, and ground chillies.

Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

Roasted cauliflower with spices in flavourful coconut tomato sauce with pink lentils is a straightforward vegan dinner recipe. Inspired by each dal and coconut milk curries prevalent in Southeast Asian delicacies, this meal cooks up in about 40 minutes.

An up close, overhead shot of roasted cauliflower in a coconut tomato sauce. The dish is garnished with fresh cilantro, nigella seeds, and ground chillies.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hr

Servings 4 (WITH SIDES)

Ingredients

Spice Blend

¾ teaspoon floor turmeric1 teaspoon floor cumin½ teaspoon floor chillies½ teaspoon floor coriander¼ teaspoon floor cinnamon¼ teaspoon floor fenugreek¼ teaspoon fennel seeds

Cauliflower & Coconut Tomato Sauce

1 medium head of cauliflower minimize into florets (about 6-7 cups florets)4 tablespoons olive oil, dividedsea salt and floor black pepper, to stylespice mix (see above), divided1 massive shallot tremendous cube (about ½ cup diced shallot)2-inch piece recent ginger, peeled and minced3 cloves garlic, peeled and minced½ cup break up pink lentils1 cup crushed tomatoes (from a can!)1 cup full fats coconut milk3 cups vegetable inventory1 tablespoon lime juice, plus additional for servinghandful chopped cilantro, for servingNigella seeds, for serving

Notes

This recipe is impressed by coconut milk curries standard in Southeast Asian cuisines. Additionally, the break up pink lentil addition to the combination is impressed by dal (which refers back to the lentils themselves/pulses in common but in addition dishes that include them), a lentil-based stew cooked many various methods throughout India.
I wish to purée the completed coconut, lentil and tomato sauce combination in the blender in order that it’s silky clean. But in case you’re feeling lazy, you don’t need to! Just add the roasted cauliflower to the sauce in the pot.
Light coconut milk would additionally work tremendous in this recipe. If you don’t like coconut milk otherwise you’re allergic, I like to recommend a brilliant creamy milk like oat or cashew to interchange it.
I like to recommend having your whole substances measured and prepped from the beginning. The timing with the cauliflower roasting and the sauce coming collectively works out very well this manner!

Instructions

Preheat the oven to 425°F. Set out a big baking sheet.

Make the spice mix. In a small bowl, mix the turmeric, cumin, floor chillies, coriander, cinnamon, fenugreek, and fennel seeds. Stir to mix and put aside.

Place all the cauliflower florets on the baking sheet. Drizzle with 2 tablespoons of the oil, half of the spice mix, and a few salt and pepper. Toss to coat the florets in the oil in spices. Arrange the cauliflower in a single layer and slide the baking sheet into the oven. Roast the cauliflower till deeply caramelized, about 40 minutes, flipping and toss the florets on the midway level.

While cauliflower is roasting, make the coconut tomato sauce. Heat the remaining oil in a big, deep skillet or braiser over medium warmth. Once it’s sizzling, add the shallots. Sauté shallots till very smooth and translucent, about 5-6 minutes. If the sides begin browning, decrease the warmth.

Add the remaining half of the spice mix, ginger, and garlic to the skillet and stir. Continue to sauté till very aromatic, about 1 minute. Add the break up pink lentils to the skillet and stir.

Add the crushed tomatoes, coconut milk, and vegetable inventory to the skillet and stir once more. Bring this as much as a boil after which simmer till the lentils are completely smooth and beginning to break up, about 25 minutes, stirring typically. If the lentils appear to be sucking up an excessive amount of liquid, simply hold including extra splashes of vegetable inventory (or coconut milk if you wish to go a bit richer).

Once it is achieved, season generously with salt and pepper and add the lime juice. At this level, you should utilize an upright blender to mix the sauce OR you may go away it as is. I desire to mix it for 1 full minute till it’s utterly clean.

Once the cauliflower is cooked, take away it from the oven. Pour the puréed sauce again into the skillet and add the cauliflower as nicely. Stir to mix over medium warmth, bringing it as much as a boil.

Garnish with chopped cilantro, nigella seeds, lime zest and additional lime juice.

A 3/4 angle shot of a single serving of a saucy cauliflower dish that is garnished with cilantro and nigella seeds in a wide bowl. There is a blue linen napkin nearby.



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