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Spiced Lentil and Roasted Cauliflower Stew (Gluten-Free)

This Spiced Lentil and Roasted Cauliflower Stew is a comforting gluten-free dish full of rich flavors from warming spices, tender roasted cauliflower, and protein-packed lentils. Easy to prepare, nourishing, and perfect for chilly evenings or anytime you want a hearty gluten-free meal.
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Course: Vegan-Friendly
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower cut into florets
  • 1 cup dried red lentils rinsed
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1 can 400g diced tomatoes
  • 4 cups vegetable broth gluten-free
  • Salt and pepper to taste
  • Fresh cilantro or parsley chopped (for garnish)

Equipment

  • Baking sheet
  • Large pot
  • Wooden spoon
  • Knife and chopping board
  • Measuring spoons and cups

Method
 

  1. Preheat oven to 200°C (400°F). Toss cauliflower florets with 1/2 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until golden and tender.
  2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until fragrant and translucent.
  3. Add cumin, smoked paprika, turmeric, and cinnamon; stir for 1 minute until spices are aromatic.
  4. Add lentils, roasted cauliflower, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are soft and stew thickened.
  5. Season with salt and pepper. Garnish with fresh cilantro or parsley before serving.

Notes

Adjust spice levels to taste, adding cayenne for heat if desired.
Serve with gluten-free flatbread or brown rice for a fuller meal.
Leftovers keep well in the fridge for up to 4 days and reheat nicely.