lentil and roasted cauliflower pasta sauce

Lentil and roasted cauliflower pasta sauce

A delicious and hearty lentil and roasted cauliflower pasta sauce, that's packed full of flavour and protein. Alternatively can be used as a pizza sauce. Freezes perfectly.
Course Sauce
Cuisine International
Keyword cauliflower pasta sauce
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Mandy Mazliah


  • Olive oil
  • 1 small cauliflower broken into florets
  • 100 g red lentils
  • 1 onion chopped
  • 2 cloves of garlic crushed
  • 1 medium carrot grated
  • 2 400g tins of chopped tomatoes
  • 1 tsp oregano
  • Splash of balsamic vinegar
  • Juice of half a lemon
  • 1 tbsp tomato purée
  • Salt and pepper to taste


  1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  2. Place the cauliflower florets into a baking dish, drizzle with olive oil and roast for around 30 minutes until soft and starting to brown on the edges. Stir half way.
  3. Cover the red lentils with boiling water, bring to the boil and then simmer until soft. Add a little more water if needed.
  4. Heat a little olive oil in a large saucepan. Add the onion and cook over a medium heat until soft. Stir often. Add the garlic and cook for a further minute.
  5. Stir through the grated carrot, heat through, then add the tomatoes, oregano, balsamic vinegar, lemon juice and tomato purée.
  6. Bring to the boil then reduce the heat and leave to simmer.
  7. When cooked add the lentils and roasted cauliflower.
  8. Season with salt and pepper to taste.
  9. Blend if desired or serve as it is.
  10. Enjoy!