This dish of cauliflower steaks over lentils with tahini sauce and chimichurri is easy enough for a vegan weeknight dinner and fancy enough for guests. And it's so full of flavor from the sauces you'll never miss the meat.
The beauty of this dish is that every component can be made ahead and just rewarmed when you're ready to serve.
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Lentils are a wonderful base for layering other vegetables. For example, this lentil salad topped with cauliflower steaks and this simple lentils, tomatoes, and potatoes dish.
You may not need to serve anything else with this dish, but a simple lemony romaine salad or roasted carrots are both great side dishes. If you want something a little hardier, make these smashed potatoes.
❤️ Why you'll love this recipe
- Easy. There are a few components to this dish, but while the cauliflower steaks and lentils cook, it's easy to make the chimichurri and tahini sauces. Or purchase the chimichurri sauce already made at Trader Joe's and other specialty stores.
- Make-ahead friendly. Make the lentils and both sauces ahead and store in the refrigerator. Then, you only need to roast or air fry the cauliflower steaks.
- High-protein. The lentils and tahini both provide protein.
- Flexible. Use cabbage steaks or broccoli in place of cauliflower.
- Diet-friendly. This dish is vegetarian, vegan, and gluten-free.
🧅 Ingredients Notes
This section covers only the ingredients that have notes or tips. For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.
- Lentils - I recommend French lentils because they hold their shape very well when cooked. They take a little longer to cook, but they're worth it. Brown lentils are fine but are softer and break up more easily.
- Chimichurri sauce - either make your own chimichurri in a few minutes or purchase a jar. Trader Joe's sells a very good one.
- Tahini sauce - I recommend making this maple tahini sauce when making this recipe. It has a great balance of tart, sweet, and savory that goes really well with the lentils and cauliflower.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
📝 Instructions Overview
Detailed instructions for making this cauliflower and lentil dish are in the recipe card below, but here's an overview!
Step 1
Start the lentils. If you use French lentils as I recommend, this will take the longest to cook. So it's best to start cooking them first. Follow the package directions or use these instructions on how to cook lentils.
Step 2
Make cauliflower steaks. Slice the head of cauliflower into steaks of even thickness. Don't worry about any loose florets. I always roast them with the steaks and either use them in this dish or save them for salads and veggie bowls.
Step 3
Make the chimichurri sauce. Use this recipe for making a chimichurri sauce. The jalapeño adds a great contrast with the capers when added to the lentils. It only takes 15 minutes to make.
Step 4
Whisk together the tahini sauce. Use this recipe for making the tahini sauce. It has a perfect balance of sweetness from maple syrup, tartness from lemon, and savory from Dijon mustard.
Step 5
Assemble. Toss the lentils with the chimichurri sauce and spread on a plate. Top with cauliflower steaks and drizzle with tahini sauce. I add garnishes of sliced scallions and a little smoked paprika. But this is optional.
⏰ Tips to Simplify and Save Time
- Purchase Chimichurri Sauce at Trader Joe's or other specialty shops.
- Cook the lentils ahead and store them in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 2 months. Rewarm them in the microwave oven.
- Make the tahini sauce ahead and store it in an airtight container in the refrigerator for up to 1 week.
- Roast the cauliflower steaks ahead and store them in a zipped plastic bag in the refrigerator for 4 - 5 days. Rewarm them in the oven, air fryer, microwave oven, or on the stovetop.
- Air fry the cauliflower steaks at 400˚F until tender. The length of air frying time depends on the thickness of the steaks.
🧊 Can I make this dish ahead?
Yes. See the notes in the above section: Tips to Simplify and Save Time.
💡Ideas for Possible Variations
- Use cabbage steaks, butternut squash steaks, or long broccoli spears that are sliced in half lengthwise in place of cauliflower.
- Grill the cauliflower steaks (or cabbage steaks, if you make them instead).
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Cauliflower Steaks with Chimichurri Lentils and Tahini
Equipment
Ingredients
- ¾ cup French lentils or brown lentils
- 1 small cauliflower, sliced into 1" thick steaks
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ⅓ cup chimichurri or more to taste
- ¼ cup tahini sauce or more to taste
- 2 tablespoons sliced scallions for garnish
- ¼ teaspoon smoked paprika for garnish
Instructions
- Cook the lentils according to the package directions or use these instructions for cooking French lentils. Drain.
- Preheat the oven or air fryer to 400˚F. Slice the cauliflower into 1" thick steaks. Some florets will fall off. Lightly baste the steaks and loose florets with olive oil, and sprinkle with salt and pepper. Roast or air fry until tender. The length of time for roasting is dependent upon the thickness of the steaks and whether you use an oven or air fryer. Roasting them in the air fryer will take between 12 - 15 minutes.
- Make the chimichurri and tahini sauces.
- Mix the lentils with the chimichurri sauce and spread them on a serving plate. Arrange the cauliflower steaks on top of the lentils, and drizzle the tahini sauce over them. Garnish with sliced scallions and smoked paprika if desired.
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