Spice-Roasted Cauliflower with Coconut Tomato Sauce & Lentils

Ingredients

• Turmeric

  ground

  ¾ tsp or 2g

• Cumin seed

  1 tsp, ground or 3g

• Cinnamon

  ground

  ¼ tsp or 0.6g

• Fenugreek seed

  ¼ tsp or 0.9g

• Fennel seed

  ¼ tsp, whole or 0.5g

• Cauliflower

  raw

  6 cup chopped, or 642g

• Olive oil

  4 tbsp or 54g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Shallots

  raw

  1 shallot (medium) or 43g

• Ground ginger

  3 tbsp or 16g

• Garlic

  raw

  3 cloves, minced or 9g

• Vegetable stock

  FreshDirect

  3 cup or 711g

• Lime juice

  1 tbsp or 15g

• Cilantro

  raw, coriander leaves

  1 cup or 16g

• Ground coriander

  Compliments

  ¼ tsp or 1g

• Tomatoes

  canned, crushed

  1 cup or 240g

• Chili powder

  ½ tsp or 1g

• Lentils

  cooked, boiled, unsalted

  4 cup or 792g

• Coconut milk

  canned

  1 cup or 226g

Directions

1. Preheat the oven to 425°F. Prepare a large baking sheet.
2. In a small bowl, mix the turmeric, cumin, ground chilies, coriander, cinnamon, fenugreek, and fennel seeds. Set aside.
3. Place the cauliflower florets on the baking sheet. Drizzle with 2 tablespoons of oil, half of the spice blend, salt, and pepper. Toss to coat, arrange in a single layer, and roast for 40 minutes, flipping halfway.
4. While the cauliflower roasts, heat the remaining oil in a skillet over medium heat. Add the shallots and sauté until soft, about 5-6 minutes.
5. Add the remaining spice blend, ginger, and garlic. Sauté for 1 minute until fragrant.
6. Add the crushed tomatoes, coconut milk, and vegetable stock. Bring to a boil, then simmer for 25 minutes, stirring often. Add more stock if needed.
7. Season with salt, pepper, and lime juice. Blend the sauce until smooth, if desired.
8. Combine the cooked cauliflower and drained lentils with the sauce in the skillet. Heat through over medium heat.
9. Garnish with chopped cilantro, lime zest, and extra lime juice before serving.