Roasted Cauliflower Lentil Curry

This recipe came from trying to use up the leftovers in the fridge. It's a delicious way to use up a head of cauliflower, and it's an easy way to meal prep for the week.

We used the roasted cauliflower recipe from our roasted cauliflower wraps. By making a double batch of the cauliflower, you can meal prep for your week! The roasted cauliflower is great in grain bowls and salads.

For more tips on meal prepping, check out our article!

Roasting the cauliflower gives it a wonderful deep flavour, but you can sub it for raw cauliflower, just give it an extra 10-15 minute to soften and cook through.

Watch How To Make It Here

This recipe starts at 4:01



Roasted cauliflower lentil curry

Recipe PDF

▸ ▹ Vegan, gluten-free, nut-free, refined sugar-free

Yield: 4-6 servings Prep Time: 10 min Roasting Time: 40-50 minutes

Curry Time: 15-20 min Total Time: 70 min

INGREDIENTS: The cauliflower

1 head of cauliflower, broken into bite-sized pieces

1 Tbsp (15 ml) vegetable oil

1 tsp (5 g) garlic powder

1 tsp (5 g) onion powder

1/2 tsp paprika powder

1/4 tsp salt

1/4 tsp black pepper


1 Tbsp (15 ml) vegetable oil

1 yellow onion, diced

3 cloves garlic, crushed

1 Tbsp (15 g) curry powder

1/2 Tbsp (7.5 g) garam masala powder

1/2 Tbsp (7.5 g) turmeric powder

1 tsp (5 g) cumin powder

1 tsp (5 g) coriander powder

1 tsp (5 g) cinnamon powder

1 tsp (5 g) salt

1 can (400 g) diced tomatoes

10 cherry tomatoes, cut into halves or quarters

1 can (400 ml) coconut milk

1 can (250 g) cooked brown lentils

2 cups (60 g) fresh spinach


  1. Preheat the oven to 400 F/ 210 C. Toss the cauliflower with the oil and spices until coated. Spread evenly on a baking tray lined with baking paper or tinfoil. Roast for 40-50 minutes, until crispy and golden, stopping to mix once halfway.

  2. In a large pot on medium heat, cook the onions in the oil, until soft and slightly golden. Add splashes of water if needed to prevent burning or sticking in the pot. Once soft, add the garlic and all the spices, and stir until fragrant (about 1 minutes).

  3. Add the can of tomatoes and diced tomatoes, and stir to combine everything. Allow to simmer for 5 minutes.

  4. Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. Serve with rice, and enjoy!


  1. Make ahead - we suggest making 1-2 batches of the roasted cauliflower ahead of time. Some you can use to top salads, grain bowls, layer in wraps, and the rest you can use in this curry.

  2. Storage - the roasted cauliflower will keep in an air-tight container in the fridge for up to 4 days or in the freezer for up to 1 month.

  3. Variations - try with chickpeas, beans, sweet or regular potatoes, broccoli, or red peppers.


Did You Try This Recipe?

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❤ Sadia