Preheat your oven to 425°F (220°C).

In a small bowl, combine your spices: turmeric, cumin, chilies, coriander, cinnamon, fenugreek, and fennel seeds. Set this spice blend aside.

On a large baking sheet, toss cauliflower florets with olive oil, half of your prepared spice blend, and a generous pinch of salt and pepper. Roast for 40 minutes.

In a skillet, heat olive oil over medium heat. Add shallots and sauté for 3-4 minutes, then add remaining spices, ginger, and garlic, sauté until fragrant.

Add split red lentils, canned crushed tomatoes, coconut milk, and vegetable stock to the skillet. Bring to a boil, then simmer for about 25 minutes.

Optionally, blend the sauce for a smoother texture. Return to skillet if necessary.

Fold the roasted cauliflower into the sauce, stir on medium heat until well combined and heated through.

Drizzle lime juice over the dish and sprinkle with cilantro and nigella seeds. Serve immediately.