Introduction

This Spice-Roasted Cauliflower in Coconut Tomato Sauce is the ultimate easy one-pan dinner. It delivers a creamy coconut tomato cauliflower dish that’s both hearty and healthy. The roasted florets soak up a rich, spiced tomato sauce for a satisfying vegan meal. For another simple, flavor-packed dinner, try this Roasted Chicken, Sweet Potato, and Kale Bowls Recipe.

Ingredients

This Roasted Cauliflower in Coconut Tomato Sauce combines warm, earthy spices with creamy coconut and bright lime for a deeply aromatic and satisfying dish.

¾ teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground chillies
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground fenugreek
¼ teaspoon fennel seeds
1 medium head of cauliflower cut into florets (about 6-7 cups florets)
4 tablespoons olive oil, divided
sea salt and ground black pepper, to taste
spice blend (see above), divided
1 large shallot fine dice (about ½ cup diced shallot)
2-inch piece fresh ginger, peeled and minced
3 cloves garlic, peeled and minced
½ cup split red lentils
1 cup crushed tomatoes (from a can!)
1 cup full fat coconut milk
3 cups vegetable stock
1 tablespoon lime juice, plus extra for serving
handful chopped cilantro, for serving
Nigella seeds, for serving

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Roasted Cauliflower in Coconut Tomato Sauce recipe is about 25% faster than similar recipes, as the cauliflower roasts while the sauce simmers.

Step-by-Step Instructions

Step 1 — Prep and Roast the Cauliflower

Preheat your oven to 425°F (220°C). Cut a large head of cauliflower into bite-sized florets. Toss them on a baking sheet with a generous drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway, until the edges are deeply caramelized and tender.

Step 2 — Sauté the Aromatics

While the cauliflower roasts, heat a tablespoon of oil in a large skillet or Dutch oven over medium heat. Add one finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in 3-4 minced garlic cloves and a tablespoon of grated ginger, cooking for just one minute until fragrant.

Step 3 — Bloom the Spices

Add your core spices to the aromatics. We recommend 2 teaspoons of garam masala and 1 teaspoon each of ground cumin and turmeric. Stir constantly for about 30 seconds. This quick toasting “blooms” the spices, releasing their essential oils and deepening the flavor of your coconut tomato sauce.

Step 4 — Build the Coconut Tomato Sauce Base

Pour in one 14-ounce can of crushed tomatoes and one 14-ounce can of full-fat coconut milk. Stir well to combine with the spiced onion mixture. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 10-12 minutes to allow the flavors to meld and the sauce to thicken slightly.

Step 5 — Season and Simmer

Season the simmering sauce with salt to taste. For a touch of brightness, stir in a teaspoon of maple syrup or sugar to balance the tomatoes’ acidity. If you prefer a bit of heat, add a pinch of red pepper flakes or cayenne. Let the sauce continue to simmer gently while you finish roasting the cauliflower.

Step 6 — Combine and Finish

Once the cauliflower is perfectly roasted, gently fold the florets into the coconut tomato sauce. Stir to coat every piece. Let everything heat together for 2-3 minutes so the cauliflower absorbs some of the sauce. Finish by stirring in a big handful of chopped fresh cilantro and a squeeze of fresh lime juice.

Step 7 — Serve and Garnish

Your Roasted Cauliflower in Coconut Tomato Sauce is ready to serve. Dish it over steamed basmati rice or with warm naan bread. For a final touch, garnish with extra cilantro, a drizzle of coconut cream, or a sprinkle of toasted coconut flakes.

Nutritional Information

Calories	~210 kcal
Protein	~5 g
Carbohydrates	~15 g
Fat	~16 g
Fiber	~6 g
Sodium	~420 mg

Note: These are approximate values for one serving of Roasted Cauliflower in Coconut Tomato Sauce. Actual nutrition can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This versatile Roasted Cauliflower in Coconut Tomato Sauce recipe is easy to adapt. Here are some practical ingredient swaps to suit different dietary needs and flavor preferences.

Protein Alternative — Add chickpeas or cubed firm tofu to the roasting pan for the last 10 minutes. They absorb the sauce beautifully and make the dish more filling.
Lower-Carb Option — Serve the coconut tomato sauce and roasted cauliflower over zucchini noodles (zoodles) or sautéed spinach instead of rice or naan.
Dairy-Free — The recipe is naturally dairy-free. For a richer garnish, use a dollop of unsweetened coconut yogurt instead of regular yogurt or cream.
Gluten-Free — This dish is inherently gluten-free. Ensure any store-bought curry paste or broth you use is certified gluten-free.
Low-Sodium Version — Use no-salt-added canned tomatoes and coconut milk, and opt for a low-sodium vegetable broth. Boost flavor with extra fresh garlic, ginger, and a squeeze of lime at the end.
Nut-Free — Replace the almond garnish with toasted sunflower or pumpkin seeds for a similar crunchy texture without the nuts.
Spicier Kick — Increase the amount of red curry paste, add a diced fresh chili to the sauce, or sprinkle with red pepper flakes before serving.
Herb Twist — Stir in a handful of fresh cilantro or Thai basil just before serving for a bright, aromatic finish that complements the coconut tomato sauce.

Serving Suggestions

Serve this Roasted Cauliflower in Coconut Tomato Sauce over a bed of fluffy basmati rice or with warm, pillowy naan bread to soak up every bit of the creamy, spiced sauce.
For a heartier meal, pair it with a simple lemon-herb lentil salad or a side of crispy roasted chickpeas to add contrasting texture and protein.
This dish is perfect for a cozy weeknight dinner, but its vibrant colors and rich flavors also make it an excellent centerpiece for a vegetarian dinner party or festive holiday table.
Brighten the plate with a fresh garnish of chopped cilantro, a squeeze of lime juice, or a dollop of coconut yogurt to cut through the richness of the sauce.
Transform leftovers into a fantastic filling for wraps or pitas the next day, adding some crunchy shredded cabbage or spinach for a complete lunch.
For a complete Indian-inspired feast, serve it alongside other favorites like tandoori chicken or a cooling cucumber raita.

Whether you’re looking for a comforting solo meal or an impressive dish to share, this versatile recipe adapts beautifully to any occasion.

Common Mistakes to Avoid

Mistake: Underseasoning the cauliflower before roasting, leading to bland florets. Fix: Toss the cauliflower generously with oil, salt, and spices until every piece is evenly coated.
Mistake: Crowding the baking sheet, which steams instead of roasts the cauliflower. Fix: Use two sheets or roast in batches to ensure a single layer with space between florets for caramelization.
Mistake: Using watery canned tomatoes, which dilutes the rich coconut sauce. Fix: Opt for high-quality crushed tomatoes or tomato puree, and simmer the sauce until it thickens.
Mistake: Adding coconut milk too early, causing it to separate or lose its creamy texture. Fix: Stir in full-fat coconut milk at the very end, just to warm through, preserving its silky richness.
Mistake: Overcooking the roasted cauliflower in the sauce, turning it mushy. Fix: Fold the perfectly roasted florets into the finished sauce just before serving to maintain texture.
Mistake: Skipping the bloom of spices, resulting in a raw, dusty flavor. Fix: Sauté your spice blend in oil for 30-60 seconds before adding tomatoes to unlock their full aroma.
Mistake: Forgetting to balance acidity, leaving the sauce one-dimensional. Fix: A small squeeze of lime juice or a pinch of sugar at the end brightens and rounds out the flavors perfectly.
Mistake: Using low-fat coconut milk, which won’t provide the luxurious, creamy body this dish needs. Fix: Always use full-fat coconut milk for a sauce that is properly rich and clings to the cauliflower.

Storing Tips

Fridge: Cool the roasted cauliflower in coconut tomato sauce completely. Store in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze the cooled dish in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until steaming hot throughout. Ensure the internal temperature reaches 165°F (74°C) for food safety.

For best texture, the roasted cauliflower may soften slightly upon storage, but the rich flavors of the coconut tomato sauce will continue to develop.

Conclusion

This Spice-Roasted Cauliflower in Coconut Tomato Sauce is a vibrant, flavor-packed dish that’s surprisingly easy to make. We hope you love this cozy, plant-based meal as much as we do. Give it a try and let us know your thoughts in the comments! For more cauliflower inspiration, check out our Moroccan Cauliflower with Tahini-Honey Recipe or Air Fryer Parmesan Cauliflower Recipe.

Spice-Roasted Cauliflower in Coconut Tomato Sauce with Lentils

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Ingredients

Scale

¾ teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground chillies
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground fenugreek
¼ teaspoon fennel seeds
1 medium head of cauliflower cut into florets ((about 6–7 cups florets))
4 tablespoons olive oil, divided
sea salt and ground black pepper, to taste
spice blend (see above), divided
1 large shallot fine dice ((about ½ cup diced shallot))
2-inch piece fresh ginger, peeled and minced
3 cloves garlic, peeled and minced
½ cup split red lentils
1 cup crushed tomatoes ((from a can!))
1 cup full fat coconut milk
3 cups vegetable stock
1 tablespoon lime juice, plus extra for serving
handful chopped cilantro, for serving
Nigella seeds, for serving

Instructions

Preheat the oven to 425°F. Set out a large baking sheet.
Make the spice blend. In a small bowl, combine the turmeric, cumin, ground chillies, coriander, cinnamon, fenugreek, and fennel seeds. Stir to combine and set aside.
Place all of the cauliflower florets on the baking sheet. Drizzle with 2 tablespoons of the oil, half of the spice blend, and some salt and pepper. Toss to coat the florets in the oil in spices. Arrange the cauliflower in a single layer and slide the baking sheet into the oven. Roast the cauliflower until deeply caramelized, about 40 minutes, flipping and toss the florets at the halfway point.
While cauliflower is roasting, make the coconut tomato sauce. Heat the remaining oil in a large, deep skillet or braiser over medium heat. Once it’s hot, add the shallots. Sauté shallots until very soft and translucent, about 5-6 minutes. If the edges start browning, lower the heat.
Add the remaining half of the spice blend, ginger, and garlic to the skillet and stir. Continue to sauté until very fragrant, about 1 minute. Add the split red lentils to the skillet and stir.
Add the crushed tomatoes, coconut milk, and vegetable stock to the skillet and stir again. Bring this up to a boil and then simmer until the lentils are totally soft and starting to break up, about 25 minutes, stirring often. If the lentils seem to be sucking up too much liquid, just keep adding more splashes of vegetable stock (or coconut milk if you want to go a bit richer).
Once it's done, season generously with salt and pepper and add the lime juice. At this point, you can use an upright blender to blend the sauce OR you can leave it as is. I prefer to blend it for 1 full minute until it’s completely smooth.
Once the cauliflower is cooked, remove it from the oven. Pour the puréed sauce back into the skillet and add the cauliflower as well. Stir to combine over medium heat, bringing it up to a boil.
Garnish with chopped cilantro, nigella seeds, lime zest and extra lime juice.

Author: Olivia Bennett

FAQs

Can I make this dish ahead of time?

Yes, this Roasted Cauliflower in Coconut Tomato Sauce reheats beautifully. Store the components separately for best results, combining and gently warming them before serving to maintain the perfect texture.

What can I serve with this recipe?

This rich and creamy Roasted Cauliflower in Coconut Tomato Sauce pairs wonderfully with steamed rice, quinoa, or naan bread to soak up the delicious sauce. It makes a fantastic vegetarian main course or a hearty side dish.

Can I use frozen cauliflower instead of fresh?

While fresh is ideal for roasting, you can use frozen cauliflower. Thaw and pat it completely dry before roasting to achieve a better texture in your final Roasted Cauliflower in Coconut Tomato Sauce.

Spice-Roasted Cauliflower in Coconut Tomato Sauce Recipe

Introduction

Ingredients

Timing