Name: Roasted Cauliflower Curry
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 null head cauliflower (cut into bite-size pieces); 1 tbsp vegetable oil; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp sweet paprika powder; 0.25 tsp salt; 0.25 tsp ground black pepper; 1 tbsp vegetable oil; 1 null onion (diced); 3 null garlic cloves (crushed); 1 tbsp curry powder; 0.5 tbsp garam masala; 0.5 tbsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp salt; 1.67 cup canned tomatoes (diced); 0.75 cup cherry tomatoes (halved); 1.67 cup coconut milk (full-fat); 1.25 cup brown cooked lentils; 2 cup spinach (fresh); 1 cup brown rice

Instructions

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1

Preheat your oven to 210°C and line a baking tray. In a large bowl, toss the head cauliflower (1) with vegetable oil (1 tbsp), garlic powder (1 tsp), onion powder (1 tsp), sweet paprika powder (0.5 tsp), salt (0.25 tsp), and ground black pepper (0.25 tsp) until evenly coated.
2

Spread the cauliflower on the prepared tray and roast for 40 minutes, mixing halfway through. Meanwhile, cook the brown rice (1 cup) in a pot according to package directions.
3

Heat vegetable oil (1 tbsp) in a large pot over medium-high heat. Sauté the onion (1) for 10 minutes until golden, adding splashes of water as needed to deglaze.
4

Stir in the garlic cloves (3), curry powder (1 tbsp), garam masala (0.5 tbsp), ground turmeric (0.5 tbsp), ground cumin (1 tsp), ground coriander (1 tsp), ground cinnamon (1 tsp), and salt (1 tsp). Toast the spices for 1 minute while stirring.
5

Add the canned tomatoes (1.67 cup) and cherry tomatoes (0.75 cup). Simmer for 5 minutes.
6

Finally, stir in the coconut milk (1.67 cup), brown cooked lentils (1.25 cup), fresh spinach (2 cup), and the roasted cauliflower. Cook for another 5 minutes until everything is heated through and the spinach has wilted.
7

Serve the curry immediately with the prepared brown rice.