Roasted Cauliflower Steaks with Herbed Lentils
Method
Cut the cauliflower: Preheat the oven to 220°C. Remove the outer leaves but keep the stem intact. Cut the cauliflower into two thick steaks, approximately 3 cm thick. Reserve the smaller florets for another use or roast them alongside the steaks.
Season and roast: Arrange the steaks on a baking tray. Brush both sides with olive oil and season with cumin, smoked paprika, coriander, garlic, salt and black pepper. Roast for 15 minutes, carefully turn, then roast for another 10–12 minutes until deeply golden and tender.
Prepare the lentils: Warm the lentils and quinoa in a skillet over medium heat for 3–4 minutes. Add the spinach, parsley, mint and oregano and cook until the spinach just wilts. Stir in half the lemon juice and season to taste.
Make the yogurt sauce: Mix the Greek yogurt with the remaining lemon juice, lemon zest and a tablespoon of water until smooth.
Serve: Spoon the herbed lentils onto two plates and place a roasted cauliflower steak on top. Drizzle with the yogurt sauce and scatter with walnuts and fresh herbs.
Vegan option: Replace the Greek yogurt with 50 g unsweetened soy yogurt or a lemon-tahini sauce made with 1 tbsp tahini, lemon juice and water. The rest of the recipe is naturally vegan. Thick cauliflower steaks become deeply caramelized and tender in the oven, creating a dramatic centrepiece for a simple lentil and quinoa base. Fresh herbs, lemon and creamy yogurt add brightness, while walnuts provide a satisfying finishing crunch.
Nutrition Facts
Per serving
