Roasted Cauliflower in Coconut Tomato Sauce

thefirstmess.com

John

subheading: 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

subheading: CAULIFLOWER & COCONUT TOMATO SAUCE:

1 medium head of cauliflower cut into florets (about 6 to 7 cups florets)

4 tablespoons olive oil, divided

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 cup crushed tomatoes (from a can!)

1 cup full fat coconut milk

3 cups vegetable stock

1 tablespoon lime juice, plus extra for serving

handful chopped cilantro, for serving

Nigella seeds, for serving

subheading: Notes:

This recipe is inspired by coconut milk curries popular in Southeast Asian cuisines. Additionally, the split red lentil addition to the mixture is inspired by dal (which refers to the lentils themselves/pulses in general but also dishes that contain them), a lentil-based stew cooked many different ways all over India.

I like to purée the finished coconut, lentil and tomato sauce mixture in the blender so that it’s silky smooth. But if you’re feeling lazy, you don’t have to! Just add the roasted cauliflower to the sauce in the pot.

Light coconut milk would also work fine in this recipe. If you don’t like coconut milk or you’re allergic, I recommend a super creamy milk like oat or cashew to replace it.

I recommend having all of your ingredients measured and prepped from the start. The timing with the cauliflower roasting and the sauce coming together works out really well this way!

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