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Ben Carraoli

Spiced Coconut Tomato Cauliflower with Lentils Recipe

I have to say, this dish completely won me over the first time I made it. I love how the roasted cauliflower turns golden and slightly crispy while soaking up all those warm spices.
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Total Time 1 hour
Servings: 4
Calories: 419
Ingredients Method Notes

Ingredients
  

  • ¾ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground chilies
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon fenugreek
  • ¼ teaspoon fennel seeds
  • 1 medium cauliflower cut into florets
  • 4 tablespoons olive oil divided
  • Salt and black pepper to taste
  • ½ cup finely diced shallot
  • 2- inch piece fresh ginger minced
  • 3 cloves garlic minced
  • ½ cup split red lentils
  • 1 cup crushed tomatoes
  • 1 cup full-fat coconut milk
  • 3 cups vegetable stock
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish
  • Nigella seeds optional

Method
 

  1. Mix turmeric, cumin, coriander, chilies, cinnamon, fenugreek, and fennel seeds in a bowl. This blend creates the signature flavor base of the dish. Keep it ready before starting to save time.
  2. Toss cauliflower florets with olive oil, salt, pepper, and half of the spice mix. Spread them on a tray and roast until golden and slightly crispy. Roasting enhances flavor and adds a nutty texture.
  3. Heat oil in a large pan and cook shallots until soft. Add ginger and garlic, stirring until fragrant. This step builds a rich and aromatic base for the sauce.
  4. Add the remaining spice blend and stir briefly. Then add lentils and mix well so they absorb all the flavors. This helps infuse the lentils with spices early on.
  5. Pour in crushed tomatoes, coconut milk, and vegetable stock. Stir everything together and bring to a gentle simmer. The sauce will slowly thicken as the lentils cook.
  6. Let the mixture cook until lentils are soft and creamy. Stir occasionally and adjust consistency with extra stock if needed. The flavors will deepen as it cooks.
  7. Add roasted cauliflower into the sauce and mix gently. Finish with lime juice and garnish with cilantro and nigella seeds. Serve warm for the best taste.

Notes

  • I always roast the cauliflower until slightly charred—it adds amazing flavor
  • I prefer full-fat coconut milk for a richer, creamier texture
  • I sometimes blend half the sauce for a smoother consistency
  • I add extra lime juice at the end to balance richness
  • I like letting it sit for 10 minutes before serving—it tastes even better.