Creamy Coconut Tomato Sauce with Lentils and Roasted Cauliflower

The Nard Dog Cooks

  For the Roasted Cauliflower 

• 1 large head cauliflower,
• 2 tablespoons olive oil
• 1 1⁄2 teaspoon smoked paprika 

• 1 1⁄2 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 3⁄4 teaspoon salt,
• 1⁄2 teaspoon black pepper, 

1.     Preheat oven to 425 ̊F (218 ̊C).

2.     In a large bowl, add your cauliflower florets and drizzle with 2 tablespoon olive oil. Toss to coat. Then add your seasonings: 1 1⁄2 teaspoon each smoked paprika and ground cumin, 1 teaspoon each turmeric and garlic powder, 3⁄4 teaspoon salt, and 1⁄2 teaspoon black pepper. Toss until every piece is coated well. Transfer to a baking sheet and spread into an even layer. Bake for 25-30 minutes or until soft and easily pierced through with a fork. 

For the Blistered Cherry Tomatoes

• 1 cup cherry tomatoes

 1 teaspoon olive oil
• pinch salt 

      Into a large skillet (preferably with high walls) over medium heat, add 1 teaspoon olive oil. When hot, add your cherry tomatoes and a pinch of salt. Cook for about -7 minutes until slightly charred and softened. Remove from heat and transfer to a plate. 

 

For the Creamy Coconut Tomato Lentil Sauce

• 1 tablespoon olive oil
• 1 small yellow onion,
• 6 cloves garlic,
• 1 tablespoon fresh ginger,
• 2 tablespoons tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon smoked paprika

• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon black pepper,

• 1 teaspoon soy sauce

·       1 cup cooked lentils,

·       13.5 ounces canned full-fat coconut milk

·       1⁄2 cup low sodium vegetable broth

·       1 teaspoon salt, 

        To the same skillet over medium heat, add 1 tablespoon more olive oil. Once hot, add your diced onions and cook for 5-7 minutes until soft and translucent. Then, add 6 cloves minced garlic and grated 1 tablespoon fresh ginger. Stir together and cook for amount 30-60 seconds or until fragrant.

Add 2 tablespoon tomato paste and stir together until spread out and other ingredients are coated. Then add in 1 teaspoon each ground cumin, ground coriander, and smoked paprika and 1⁄2 teaspoon each turmeric and black pepper.

Add a splash out of your 1⁄2 cup vegetable stock and scrap anything off the bottom of your skillet. Then add the remaining stock, 13.5 ounces coconut milk and 1 teaspoon soy sauce. Stir together well, then add your 1 cup cooked lentils. Reduce heat to simmer and allow to cook for 10-15 minutes. Stir one more time.

Add in your cooked cauliflower, tomatoes, and top with chopped fresh parsley and squeeze some lemon juice on top if desired. Serve with a grain and some crunchy bread.