Cauliflower and Lentil Tikka Skillet

Name: Cauliflower and Lentil Tikka Skillet
Prep time: 10 min
Cook time: 35 min
Yield: 4 servings
Ingredients: Canned Tomatoes — 1 can (14 oz); Cauliflower — 1 medium head, cut into florets; Chili Powder — 1 tsp; Cinnamon — 1/2 tsp; Coconut Milk — 1 cup; Cumin — 1 tsp; Garlic — 3 cloves, minced; Lentils — 1 cup, rinsed; Olive Oil — 2 tbsp; Onion — 1 medium, diced; Salt — 1 tsp; Water — 1 cup

A hearty, aromatic skillet of tender lentils and golden cauliflower simmered in a spiced tomato-coconut sauce. Ready in under an hour, this satisfying one-pan meal is perfect for busy weeknights.

vegetarian one-pan dinner healthy

🔥 Calories per serving: 310

🍽️ Serves: 4

⏱️ Prep: 10 min

🍳 Cook: 35 min

Ingredients

Canned Tomatoes	1 can (14 oz)
Cauliflower	1 medium head, cut into florets
Chili Powder	1 tsp
Cinnamon	1/2 tsp
Coconut Milk	1 cup
Cumin	1 tsp
Garlic	3 cloves, minced
Lentils	1 cup, rinsed
Olive Oil	2 tbsp
Onion	1 medium, diced
Salt	1 tsp
Water	1 cup

Instructions

Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add minced garlic, cumin, cinnamon, and chili powder to the skillet. Stir constantly for 60 seconds until fragrant.
Add the cauliflower florets to the skillet and toss to coat in the spiced oil. Cook for 3-4 minutes, allowing the edges to lightly brown.
Pour in the canned tomatoes, rinsed lentils, coconut milk, and water. Stir everything together and season with salt.
Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 22-25 minutes, stirring every 8 minutes, until the lentils are fully tender and the cauliflower is soft.
Remove the lid and simmer uncovered for 3-4 minutes to thicken the sauce to your liking. Taste and adjust salt if needed.
Serve hot, spooned into bowls alongside rice or with warm bread for dipping.