Spice-Roasted Cauliflower with Coconut Tomato Sauce & Lentils

Hello Healthy Meal Preppers!

Warm, spiced, and deeply comforting, this Spice-Roasted Cauliflower with Coconut Tomato Sauce & Lentils is a hearty plant-based dish that feels like a hug in a bowl. Golden cauliflower, creamy coconut, and rich lentils come together in a fragrant tomato-based sauce that’s both soothing and bold.

What makes this recipe stand out is its depth of flavor—layered spices like cumin, turmeric, and cinnamon balance beautifully with creamy coconut milk and bright lime. Packed with fiber and plant protein, it’s a filling vegan meal that’s perfect for cozy nights or nutrient-dense lunches. Let’s dive in!

Spice-Roasted Cauliflower with Coconut Tomato Sauce & Lentils Recipe:

Per serving: 541 Calories • 58.1g Carbs (21.0g Fiber) • 28.7g Fat • 23.4g Protein

20 minutes to prep, 40 minutes to cook

Ingredients

Scaled to 1 serving

• 3/16 tsp Turmeric (0.4 g)

• 1/4 tsp, ground Cumin (0.8 g)

• 1/16 tsp Cinnamon (0.2 g)

• 1/16 tsp Fenugreek seed (0.2 g)

• 1/16 tsp, whole Fennel seed (0.1 g)

• 1 1/2 cup chopped, Cauliflower (160 g)

• 1 tbsp Olive oil (14 g) (Divided)

• 1/4 dash Salt (0.1 g) (to taste)

• 1/4 dash Pepper (0 g) (to taste)

• 1/4 shallot Shallots (11 g) (fine diced)

• 3/4 tbsp Ginger root (4.5 g) (peeled and minced/grated)

• 3/4 cloves, minced Garlic (2.2 g) (peeled and minced)

• 3/4 cup Vegetable Stock (178 g)

• 3/4 tsp Lime juice (3.8 g)

• 1/4 cup Fresh cilantro (4 g) (chopped)

• 1/16 tsp Spices Ground Coriander (0.2 g)

• 1/4 cup Tomatoes (60 g)

• 1/8 tsp Chili powder (0.3 g)

• 1 cup Lentils (198 g) (drained)

• 1/4 cup Coconut milk (56 g)

Directions

Directions are for original recipe of 16 serving

1. Preheat the oven to 425°F and prepare a large baking sheet.

2. Mix the turmeric, cumin, ground chilies, coriander, cinnamon, fenugreek, and fennel seeds in a small bowl. Set aside.

3. Place the cauliflower 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.