Why You’ll Love Spice‑Roasted Cauliflower in Coconut Tomato Sauce with Lentils Recipe

The cauliflower is caramelised and spiced before being added to the sauce, giving it a rich dimension beyond simple roasting.
The sauce blends the tang of tomato, the richness of coconut milk, and the body of red lentils so it’s comforting and filling.
It’s vegan and gluten‑free and leverages affordable pantry ingredients like canned tomatoes, coconut milk, lentils and spices.
It works beautifully with simple sides (rice, flatbread) and is easy to adapt or scale up.
You can prep elements ahead of time (sauce or cauliflower) which makes it great for weekday meal planning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 medium head cauliflower, cut into florets (about 6–7 cups)
4 tablespoons olive oil, divided
Sea salt and ground black pepper, to taste
Spice blend (as above), divided
1 large shallot, fine dice (about ½ cup)
2-inch piece fresh ginger, peeled and minced
3 cloves garlic, peeled and minced
½ cup split red lentils
1 cup crushed tomatoes (canned)
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 garnish)

Directions

Preheat oven to 425 °F (220 °C) and set out a large baking sheet.
Combine all spice blend ingredients in a small bowl and set aside.
Spread cauliflower florets on the baking sheet, drizzle with 2 tablespoons olive oil, season with half the spice blend, salt, and pepper. Toss to coat and arrange in a single layer. Roast for about 40 minutes, flipping halfway through, until deeply caramelised.
While the cauliflower roasts, heat the remaining 2 tablespoons olive oil in a large deep skillet over medium heat. Add the diced shallot and sauté until soft and translucent, about 5–6 minutes.
Stir in the remaining spice blend, minced ginger, and garlic. Cook until fragrant, about 1 minute.
Add the lentils and stir to combine, then pour in the crushed tomatoes, coconut milk, and vegetable stock. Bring to a boil, then lower the heat and simmer until the lentils are soft and broken down, about 25 minutes, stirring frequently.
Season with salt and pepper to taste. Stir in the lime juice. Optionally, blend the sauce until smooth or leave it chunky for a rustic texture.
Once the cauliflower is roasted, add it to the sauce and heat everything through over medium heat.
Serve topped with chopped cilantro, nigella seeds, and a splash of fresh lime juice or zest if desired.

Servings and timing

Serves: 4 (with sides)
Prep time: ~20 minutes
Cook time: ~40 minutes roasting + ~25 minutes simmering (concurrent)
Total time: ~1 hour

Variations

Add chickpeas or white beans for extra protein and variety.
Use sweet potatoes or squash in place of half the cauliflower.
Light coconut milk or other plant-based milks (like cashew or oat) can substitute for full-fat coconut milk.
Increase spice with extra ground chillies or a pinch of cayenne.
Leave the sauce unblended for a chunkier, more rustic finish.
Serve with naan, roti, or flatbread instead of rice for variety.

Storage/Reheating

Store the sauce and cauliflower separately in airtight containers in the refrigerator for up to 5 days.
Reheat the sauce gently on the stove. Reheat cauliflower in the oven at 350 °F (175 °C) to maintain texture.
Freeze the sauce (without cauliflower) for up to 3 months. Roast fresh cauliflower when ready to serve.
To reheat the assembled dish, combine the sauce and cauliflower in a skillet or baking dish and warm over medium heat or bake at 350 °F until heated through.

FAQs

How spicy is this dish?

It has a moderate level of heat from ground chillies and warming spices. You can adjust it to your taste by increasing or decreasing the spice.

Can I use a different lentil type instead of split red lentils?

Yes, but other lentils like green or brown will retain more texture and take longer to cook. Red lentils break down and help thicken the sauce.

Is the dish gluten free?

Yes, it’s naturally gluten-free. Just make sure your vegetable stock is certified gluten-free if necessary.

What side dishes go well with it?

Steamed rice, quinoa, naan, or other flatbreads work well. A crisp green salad or sautéed greens also complement it nicely.

Can I make this ahead of time?

Definitely. You can prepare the sauce in advance and store it in the fridge for up to 5 days. Roast the cauliflower fresh for best texture.

Can I skip roasting the cauliflower and cook it in the sauce instead?

You can, but the texture and depth of flavor from roasting will be lost. Cooking it in the sauce will result in softer florets.

What if I don’t have fenugreek or fennel seeds?

You can omit them or use a pinch of curry powder as a substitute. It will slightly alter the flavor but still taste great.

Can I make this nut free and soy free?

Yes. The recipe contains no nuts or soy as written. Just ensure your coconut milk and stock are allergen-free.

How thick should the sauce be?

It should be creamy and thickened by the cooked lentils. If it’s too thick, add more liquid; if too thin, simmer to reduce.

Can I add vegetables like spinach or kale?

Yes, greens like spinach or kale can be stirred in at the end of cooking to add nutrients and color.

Conclusion

Spice-roasted cauliflower in coconut tomato sauce with lentils is a vibrant and wholesome vegan dish that checks all the boxes: flavor, texture, nutrition, and ease. Whether you’re cooking for a plant-based household or just looking to enjoy a hearty meatless meal, this dish is a reliable go-to. Try it once and it’s likely to become a repeat favorite in your kitchen.