Spice Blend:

• ¾ teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground chillies
• ½ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground fenugreek
• ¼ teaspoon fennel seeds

Cauliflower:

• 1 medium head of cauliflower, cut into florets (about 6–7 cups florets)
• 4 tablespoons olive oil, divided
• Sea salt and ground black pepper, to taste
• Remaining spice blend

Coconut Tomato Sauce:

• 1 large shallot, finely diced (about ½ cup)
• 2-inch piece fresh ginger, peeled and minced
• 3 cloves garlic, peeled and minced
• ½ cup split red lentils
• 1 cup crushed tomatoes (from a can)
• 1 cup full-fat coconut milk
• 3 cups vegetable stock
• 1 tablespoon lime juice
• Handful chopped cilantro, for serving
• Nigella seeds, for serving