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7083 Spicy Red Lentils with Roasted Cauliflower

7083 Spicy Red Lentils with Roasted Cauliflower

7083 Spicy Red Lentils with Roasted Cauliflower

Serves 4-6

1 medium cauliflower, core removed and separated into florets (about 8 cups)

5 Tbs. vegetable oil, divided

¼ cup Spicy Turmeric seasoning (7083), divided

1 small onion, peeled and finely chopped (about 1 ½ cups)

1 cup red lentils, sorted and rinsed

1 tsp. minced ginger

1 garlic clove, peeled and minced (about 1 tsp.)

1 cup crushed tomatoes

1 13.5-oz. canned coconut milk

1 cup picked cilantro leaves

½ cup coarsely chopped toasted cashews

1 lime, cut into wedges

warm rice or naan bread for serving


  1. Heat oven to 425F.  Place cauliflower in large mixing bowl and add 3 Tbs. vegetable oil and 1 Tbs. Spicy Turmeric seasoning and mix well.  Place cauliflower on a parchment lined baking sheet and bake for 20 minutes.  Remove from the oven and set aside.

  2. Heat medium pot over medium-high heat and add remaining oil.  Add onion, and cook 5-7 minutes.  Stir in lentils, ginger, garlic, and remaining seasoning and cook 1 minute more.  Add tomatoes, coconut milk, 1½ cups water and bring mixture to a simmer.  Reduce heat to low and simmer the lentils for 15-20 minutes, or until they are tender but not complete mush.  Stir cauliflower into lentils.  Serve lentils over warm rice or with naan bread.  Garnish each bowl with cilantro leaves, cashews, and a squeeze of lime.


Recipe prep time:  20 minutes

Recipe cook time:  50 minutes

Recipe total time:  1 hour 10 minutes

Recipe yield: 4 to 6 servings

Recipe level: easy

Recipe credits:  Fiona Kennedy

More Information
SKU 7083-e-1-1


Tips Notes


Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 servings
Level Easy
Credits Chef Fiona Kennedy
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