Spice-Roasted Cauliflower with Coconut Tomato Sauce & Lentils

Ingredients

• Turmeric

  Spices, ground

  ¾ tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Fenugreek seed

  Spices

  ¼ tsp or 0.9g

• Fennel seed

  Spices

  ¼ tsp, whole or 0.5g

• Cauliflower

  Raw

  6 cup chopped, or 642g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Ginger root

  Raw

  3 tbsp or 18g

• Garlic

  Raw

  3 cloves, minced or 9g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Lime juice

  Raw

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Spices Ground Coriander

  Compliments

  ¼ tsp or 1g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Chili powder

  Spices

  ½ tsp or 1g

• Lentils

  Mature seeds, cooked, boiled, without salt

  4 cup or 792g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

Directions

1. Preheat the oven to 425°F and prepare a large baking sheet.
2. In a small bowl, mix together the turmeric, cumin, cinnamon, fenugreek, fennel seeds, and ground coriander. Set aside.
3. Place the cauliflower on the baking sheet, drizzle with 2 tablespoons of olive oil, half of the spice blend, salt, and pepper. Toss to coat, arrange in a single layer, and roast for 40 minutes, flipping halfway through.
4. While the cauliflower roasts, heat the remaining olive 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 to the skillet. Sauté for 1 minute until fragrant.
6. Stir in the crushed tomatoes, coconut milk, and vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring often. Add more stock if needed.
7. Season the sauce with salt, pepper, and lime juice. Blend the sauce until smooth, if desired.
8. Combine the roasted 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.