If you’re looking for a vibrant, crowd-pleasing dinner that brings both comfort and a hint of adventure, this spice-roasted cauliflower in coconut tomato sauce with lentils is your new weeknight hero. Ready in just 1hour hr
Servings
4 (WITH SIDES) and bursting with warm spices, silky coconut milk, and tender veggies, this meal transforms humble ingredients into something irresistibly special. Each serving is generous, satisfying, and ready to soak up your favorite side, making it a must-have for cozy nights and gatherings alike. Let’s dive in and make weeknight magic happen!

1hour hr
Servings
4 (WITH SIDES) Recipe - Recipe Image

Ingredients You’ll Need

This recipe is proof that a handful of pantry staples and fresh veggies can create pure flavor fireworks. Each ingredient not only builds the foundation of the dish but also adds its own bright pop of color, scent, or texture—so don’t skip a single one!

Ground turmeric: Gives the sauce its deep golden glow and earthy warmth.
Ground cumin: Adds an unmistakable savory undertone that balances the sweetness of the coconut.
Ground chillies: Brings a gentle kick for those subtle layers of heat, adjustable to your spice preference.
Ground coriander: Offers a citrusy brightness that lifts the whole sauce.
Ground cinnamon: Infuses a touch of sweetness and complexity, rounding out the spice blend.
Ground fenugreek: Adds that special aromatic quality reminiscent of curries and makes the flavors pop.
Fennel seeds: Provides a faint anise note that makes the sauce extra memorable.
Cauliflower florets: Roasts up beautifully, creating crispy edges and a tender bite.
Olive oil: Helps every ingredient roast or sauté to golden perfection.
Sea salt and black pepper: Highlights the flavors from start to finish.
Shallot: Adds delicate sweetness without overpowering the sauce.
Fresh ginger: Zings everything up with fragrant heat and depth.
Garlic: Essential for savory backbone in both the sauce and the overall dish.
Split red lentils: Quick-cooking, protein-rich, and perfect for thickening the sauce.
Crushed tomatoes: Canned is perfect here, lending rich umami and color.
Full fat coconut milk: Can’t beat it for luscious creaminess and mild sweetness.
Vegetable stock: Builds flavor in the sauce; use homemade if you have it.
Lime juice: Brings everything into balance with bright acidity—don’t skip it.
Chopped cilantro: For vibrant color and a fresh herbal burst at the finish.
Nigella seeds: An eye-catching, nutty garnish that’s worth hunting down.

How to Make Roasted Cauliflower In Coconut Tomato Sauce

Step 1: Mix the Spice Blend

Start by gathering all your spices: turmeric, cumin, chillies, coriander, cinnamon, fenugreek, and fennel seeds. Combine them in a small bowl, giving them a good stir to ensure everything’s evenly distributed. This fragrant blend will season both the cauliflower and the sauce, setting the stage for the bold flavors you’ll love in your 1hour hr
Servings
4 (WITH SIDES) dinner.

Step 2: Roast the Cauliflower

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with half the spice blend, 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Spread the florets in a single layer—don’t crowd the pan if you want those irresistible crispy edges. Roast for 25-30 minutes, flipping once, until golden brown and just fork-tender.

Step 3: Build the Coconut Tomato Sauce

As the cauliflower roasts, heat the remaining 2 tablespoons olive oil in a large saucepan over medium. Add diced shallot, ginger, and garlic, sautéing until fragrant and soft—about 3-4 minutes. Sprinkle in the rest of your spice blend, stirring to toast the spices and release every last bit of flavor.

Step 4: Cook the Lentils and Simmer

Add the split red lentils to the saucepan, then pour in the crushed tomatoes, coconut milk, and vegetable stock. Stir thoroughly, making sure nothing’s stuck to the bottom. Bring the pot to a gentle simmer and cook, uncovered, for 20-25 minutes, or until the lentils are tender and the sauce has thickened. Splash in the lime juice and taste for seasoning—add more salt if needed.

Step 5: Blend (Optional) and Finish

If you love a smooth, elegant sauce, carefully ladle the sauce (let it cool slightly first) into a blender and blitz until silky. Or, you can leave it a little chunky for more texture—it’s up to you! Add the roasted cauliflower right into the pot, giving everything a gentle toss to coat.

How to Serve Roasted Cauliflower In Coconut Tomato Sauce

Garnishes

Sprinkle your finished dish with fresh cilantro and a handful of nigella seeds for a punch of flavor, color, and delightful texture. A wedge of lime on the side brings an extra dash of brightness to every bite—don’t forget it if you want that fresh lift!

Side Dishes

This 1hour hr
Servings
4 (WITH SIDES) masterpiece is perfect with fluffy basmati rice, warm naan bread, or even a crisp green salad. Each of these sides scoops up the rich coconut tomato sauce and rounds out the meal beautifully, making it easy to customize for family or friends.

Creative Ways to Present

Go family-style by serving the sauce in a big, shallow bowl with the cauliflower piled high in the center. Or, for a more elegant dinner, plate individually and top each portion with a swirl of coconut milk, a scattering of cilantro, and nigella seeds for that restaurant-worthy finish. You can even pack it into bowls for a cozy lunch the next day—this 1hour hr
Servings
4 (WITH SIDES) dish loves leftovers!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any extra cauliflower and sauce together in an airtight container in the refrigerator. The flavors will actually deepen as they mingle, making tomorrow’s lunch even tastier! This 1hour hr
Servings
4 (WITH SIDES) meal keeps well for up to 3 days.

Freezing

This recipe is totally freezer-friendly. Let everything cool completely before transferring to freezer-safe containers. It’ll stay fresh for up to 2 months. To preserve the best texture, I recommend freezing just the sauce and adding freshly roasted cauliflower when ready to enjoy your 1hour hr
Servings
4 (WITH SIDES) again.

Reheating

For best results, warm the sauce gently in a saucepan over low-medium heat, stirring occasionally. If reheating from frozen, let it thaw overnight in the fridge, then reheat as directed. Add a splash of water or stock if it’s too thick and top with fresh cilantro and a squeeze of lime before serving—simple, easy, and just as delicious as day one!

FAQs

Can I substitute another vegetable for cauliflower?

Absolutely! Broccoli or sweet potato would roast up deliciously in place of cauliflower. Just be sure to chop everything into even pieces for even cooking and enjoy the versatility of this 1hour hr
Servings
4 (WITH SIDES) base recipe.

How spicy is this dish?

With just half a teaspoon of ground chillies, the dish delivers a gentle heat that’s perfectly balanced by coconut milk. If you’re sensitive to spice or cooking for little ones, feel free to use less—and for heat lovers, toss in an extra pinch!

Is this recipe vegan and gluten-free?

Yes, the ingredients in this 1hour hr
Servings
4 (WITH SIDES) recipe are naturally vegan and gluten-free, provided you use a certified gluten-free vegetable stock and check any spice labels.

Do I have to blend the sauce?

Not at all! Blending is purely optional—it creates an ultra-creamy texture, but if you like a rustic, chunkier finished dish, just skip it. The flavors are wonderful either way.

What’s a good substitute for nigella seeds?

If you can’t find nigella seeds, toasted sesame seeds or even black mustard seeds make a lovely stand-in for topping your 1hour hr
Servings
4 (WITH SIDES) creation. Each will lend unique character and a touch of crunch!

Final Thoughts

This recipe takes you from everyday to extraordinary in just 1hour hr
Servings
4 (WITH SIDES), with bold flavors, nourishing ingredients, and that magical balance of comfort and excitement. Give this dish a whirl, and you just might find yourself coming back to it again and again—happy cooking!