Ingredients
1 Tbsp Ras el Hanout, divided (*see note)
1 Tbsp Ras el Hanout, divided (*see note)
1 medium head of cauliflower cut into bite-size florets (about 6-7 cups florets)
4 Tbsp SOOC Ginger & Black Garlic Olive Oil, divided
sea salt and ground black pepper, to taste
1 small onion, diced (about 1 cup)
2-inch piece fresh ginger, minced
3 cloves garlic, mashed and minced
½ C split red lentils
4 Tbsp SOOC Ginger & Black Garlic Olive Oil, divided
sea salt and ground black pepper, to taste
1 small onion, diced (about 1 cup)
2-inch piece fresh ginger, minced
3 cloves garlic, mashed and minced
½ C split red lentils
2 Tbsp SOOC Honey Ginger White Balsamic Vinegar
1 can (800 ml) crushed tomatoes
1 can (400 ml) coconut milk
3 C vegetable stock
1-2 Tbsp fresh lime juice, plus wedges for serving
handful chopped cilantro, for serving
1 can (800 ml) crushed tomatoes
1 can (400 ml) coconut milk
3 C vegetable stock
1-2 Tbsp fresh lime juice, plus wedges for serving
handful chopped cilantro, for serving
Instructions
Preheat the oven to 425°F. Set out a large baking sheet.
Place all of the cauliflower florets and bits in a bowl, drizzle with 2 Tbsp of SOOC Ginger & Black Garlic Olive Oil, half the Ras El Hanout, and some salt and pepper. Toss to coat the cauliflower in oil and spices. Arrange the cauliflower in a single layer on the baking sheet and slide it onto a lower rack in the oven. Roast the cauliflower for about 20 minutes, tossing at the halfway point. While cauliflower is roasting, make the sauce. Heat the remaining oil in a medium to large stockpot over medium heat. Once it’s hot, add the onion. Sauté until very soft and translucent, about 5-6 minutes.
Add the remaining half of the spice blend, ginger, and garlic to the pot and stir. Continue to sauté until very fragrant, about 1 minute., add the split red lentils to the pot and stir. Mix the SOOC Honey Ginger White Balsamic with an equal amount of water and add to the pot. Deglaze the pot (stir and scrape up browned bits from the bottom) then add the crushed tomatoes, coconut milk, and vegetable stock to the skillet and stir again. Bring to a boil then simmer for about 20 minutes, stirring occasionally until the lentils are soft. Season with salt and pepper and add the lime juice. Using an immersion blender (or in batches with a food processor) process the sauce to your preference, from mostly chunky to completely smooth. Once the cauliflower is cooked, remove it from the oven and scrape everything from the baking sheet into the stockpot with the sauce. Over medium heat bring to serving temperature.
Garnish with chopped cilantro and fresh lime juice.
Preheat the oven to 425°F. Set out a large baking sheet.
Place all of the cauliflower florets and bits in a bowl, drizzle with 2 Tbsp of SOOC Ginger & Black Garlic Olive Oil, half the Ras El Hanout, and some salt and pepper. Toss to coat the cauliflower in oil and spices. Arrange the cauliflower in a single layer on the baking sheet and slide it onto a lower rack in the oven. Roast the cauliflower for about 20 minutes, tossing at the halfway point. While cauliflower is roasting, make the sauce. Heat the remaining oil in a medium to large stockpot over medium heat. Once it’s hot, add the onion. Sauté until very soft and translucent, about 5-6 minutes.
Add the remaining half of the spice blend, ginger, and garlic to the pot and stir. Continue to sauté until very fragrant, about 1 minute., add the split red lentils to the pot and stir. Mix the SOOC Honey Ginger White Balsamic with an equal amount of water and add to the pot. Deglaze the pot (stir and scrape up browned bits from the bottom) then add the crushed tomatoes, coconut milk, and vegetable stock to the skillet and stir again. Bring to a boil then simmer for about 20 minutes, stirring occasionally until the lentils are soft. Season with salt and pepper and add the lime juice. Using an immersion blender (or in batches with a food processor) process the sauce to your preference, from mostly chunky to completely smooth. Once the cauliflower is cooked, remove it from the oven and scrape everything from the baking sheet into the stockpot with the sauce. Over medium heat bring to serving temperature.
Garnish with chopped cilantro and fresh lime juice.
*NOTE: Ras el hanout is a complex, aromatic spice blend that’s famously associated with Moroccan cuisine. The rough translation of ras el hanout from Arabic to English is “head of the shop,” or “top shelf,” both terms suggesting this is the very BEST offering in the spice shop. There are hundreds of variations! Some of the common spices you’ll find in the blend are salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne, allspice, nutmeg, and cloves. I have found a superb blend in the PC Black Label items at the Loblaws chain of supermarkets. WAY easier than making my own!
