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
  • 800 g tinned chopped tomatoes
  • 1 tsp oregano
  • Splash of balsamic vinegar
  • Juice of half a lemon
  • 1 tbsp tomato purée
  • Salt and pepper to taste
Metric - US Customary


  1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  2. Place the cauliflower florets (from 1 small cauliflower) 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 100g red lentils with boiling water, bring to the boil and then simmer until soft. Add a little more water if needed. Set aside.

  4. Heat a little olive oil in a large saucepan. Add 1 chopped onion and cook over a medium heat until soft. Stir often. Add 2 cloves crushed garlic and cook for a further minute.

  5. Stir through one grated carrot, heat through, then add 2 x 400g tins of chopped tomatoes, 1 tsp oregano, a splash of balsamic vinegar, the juice of half a lemon and 1 tbsp tomato purée.

  6. Bring to the boil then reduce the heat and leave to simmer.
  7. When cooked add the cooked lentils and roasted cauliflower.

  8. Season with salt and pepper to taste.
  9. Blend if desired or serve as it is.
  10. Enjoy!