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Spiced Cauliflower with Toasted Coconut and Red Lentils

Elegant restaurant-style spiced cauliflower served with savory red lentils, pickled carrots, a creamy coconut sauce, and aromatic coriander oil.

VegetarianHealthyCoconutLentilsCauliflower
Estimated Nutrition
Calories
1063.2
kcal / serving
4252.8 kcal total
Carbs
35.4g
per serving
141.6 g total
Fat
99.6g
per serving
398.2 g total
Protein
18.1g
per serving
72.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Caster Sugar
CondimentsSauces
50
ml
Sherry Vinegar
1
dash
Dark Soy Sauce
Dairy
25
g
Butter
For spiced cauliflower
1
tbsp
Butter
For browning cauliflower
Fruits
1
piece
Fresh Coconut
Split and flesh thinly sliced
LegumesPulses
200
g
Red Lentils
Dry
Liquids
1.5
l
Vegetable Stock
Split into 1L and 500ml
0.5
piece
Lime Juice
Fresh squeezed
400
ml
Coconut Milk
Tin
NutsSeeds
1
bunch
Coriander
Large, fresh
2
tbsp
Mild Curry Powder
Divided use
1
tsp
Ground Cumin
1
tsp
Ground Ginger
0.5
stick
Cinnamon
3
piece
Cloves
Whole
1
tsp
Coriander Seeds
1
tsp
Fenugreek Seeds
1
tsp
Dried Chilli Flakes
1
piece
Garlic
Finely chopped clove
1
piece
Lime Leaf
6
piece
Mint Leaves
Thinly sliced
OilsFats
250
ml
Vegetable Oil
For coriander oil
125
ml
Sunflower Oil
For pickling
1
tbsp
Sunflower Oil
For frying lentils
Vegetables
2
piece
Carrots
Thinly sliced using a mandoline
1
piece
Cauliflower
Large, cut into small florets
0.5
piece
Onion
Finely chopped
0.5
piece
Red Chilli
Finely chopped, seeds removed

Method

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