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

• Ginger root

  raw

  3 tbsp or 18g

• Garlic

  raw

  3 cloves, minced or 9g

• Vegetable broth

  from bouillon, low-sodium

  3 cup or 720g

• Lime juice

  1 tbsp or 15g

• Cilantro

  raw, coriander leaves

  1 cup or 16g

• Ground coriander

  Compliments

  ¼ tsp or 1g

• Tomatoes

  canned, packed in tomato juice

  1 cup or 240g

• Chili powder

  ½ tsp or 1g

• Lentils

  cooked, boiled, salted

  4 cup or 792g

• Coconut milk

  canned

  1 cup or 226g

Directions

1. Heat the oven to 425° and line a large baking sheet.
2. In a small bowl, combine turmeric, cumin, cinnamon, fenugreek seed, fennel seed, and ground coriander.
3. Toss the cauliflower on the sheet with 2 tablespoons olive oil, half the spice blend, salt, and pepper. Spread in a single layer and roast until browned and tender, about 40 minutes, flipping once midway.
4. Meanwhile, warm the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add shallot and cook until softened, 5–6 minutes.
5. Stir in the remaining spice blend, ginger, and garlic; cook until fragrant, about 1 minute.
6. Add the canned tomatoes, coconut milk, and 3 cups vegetable broth. Bring to a boil, then reduce to a gentle simmer and cook, stirring occasionally, about 25 minutes. Add a splash more broth if the sauce gets too thick.
7. Season with salt, pepper, and lime juice. For a silky texture, blend the sauce with an immersion blender until smooth (optional).
8. Fold the roasted cauliflower and drained cooked lentils into the sauce and heat over medium until warmed through.
9. Finish with chopped cilantro and, if using, lime zest and a squeeze of extra lime juice. Serve hot.