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lentil and roasted cauliflower pasta sauce

Lentil and roasted cauliflower pasta sauce

Mandy Mazliah
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Sauce
Cuisine International
Servings 4


  • 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


  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bring to the boil then reduce the heat and leave to simmer.
  • When cooked add the cooked lentils and roasted cauliflower.
  • Season with salt and pepper to taste.
  • Blend if desired or serve as it is.
  • Enjoy!
Keyword cauliflower pasta sauce
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