Vegan Lentil & Cauliflower Coconut curry stew

1 medium head cauliflower cut into bit sized florets
2 tablespoon olive or grape seed oil
1 tablespoon garam masala
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
1 cup dry split red lentils
2 tablespoon coconut oil
1 cup diced yellow onion
1 tablespoon minced garlic
¾ cup full fat coconut milk*
Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
Add cauliflower florets to the baking sheet and toss with oil, garam masala, cumin, salt, and pepper.
Roast for 20-25 minutes or until golden brown and tender.
Meanwhile, rinse lentils and add to a large saucepan with enough water to cover by at least an inch.
Bring to a boil over high heat and then reduce heat to low and simmer for about 20 minutes or until tender.
In a separate skillet over medium heat, add coconut oil, onion, and garlic and sauté for a few minutes until translucent.
Add cooked lentils (drained of any excess water), roasted cauliflower, coconut milk, and stir to combine.
Cook for a few more minutes until everything is heated through and flavors have melded together.
Enjoy your meal