Coconut Cauliflower Lentil Curry

1: Roast the cauliflower for 15 minutes at 450°F.

2: Combine onion, garlic, ginger, red pepper flakes, turmeric, tomato purée, paprika, and red chili paste in a pan. Cook until the onions are translucent.

3: Add red lentils and coconut milk, and let it cook until the lentils are soft.

4: In the last five minutes of cooking, add the roasted cauliflower and frozen peas.

5: Season with salt and pepper to taste.

6: Serve with rice, quinoa, or cauliflower rice.