Serves 3
Cauliflower
1 medium cauliflower, cut into florets (6-7 cups)
1 tsp tumeric
1 tsp ground cumin
1 tsp ground chili peppers
1/2 tsp ground coriander
1/4 tsp cinnamon
1/4 tsp ground fenugreek
1/2 tsp fennel seeds
3 tbsp olive oil
mix all dry spices, put half in a bowl with olive oil and add cauliflower to coat.
Roast in oven at 425 for 40 minutes, flipping halfway
Sauce
2 tbsp olive oil
1 large shallot, diced
2 tsp minced ginger
4 garlic cloves, minced
1/2 cup red lentils
1 cup crushed tomatoes (canned/jarred)
1 cup full fat coconut milk
3 cups vegetable broth
1 tbsp lime juice
sea salt and pepper to taste
nigella seeds for garnish
While cauliflower is roasting, in large pot, heat olive oil and saute shallots, ginger and garlic.
Add lentils, tomatoes, coconut milk, broth and other half of spice mixture used on cauliflower. Simmer for 20 minutes until lentils are soften.
Add roasted cauliflower, salt, pepper and lime to taste.
Serve in a bowl, garnish with nigella seeds and serve with rice or pita.