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Lentil salad on a plate, topped with cauliflower steak, pumpkin seeds, parsley and a lemon tahini dressing.
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4.41 from 5 votes

Cauliflower Steaks with Lentils

Spice rubbed cauliflower steaks, roasted and served on top of a lentil salad, with a drizzle of tahini dressing. This dinner can be completely made ahead, except for the cauliflower steaks, making this a great weeknight dinner, or for a dinner party.
Prep Time20 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Vegan Dinner, Vegetable Main or Side
Cuisine: American
Keyword: cauliflower steaks, easy vegan dinner, vegan dinner
Servings: 4 people
Calories: 526.6kcal
Author: Susan Pridmore

Ingredients

Cauliflower Steaks

  • 1 large head of cauliflower
  • 2 tablespoons extra-virgin olive oil,
  • ¾ teaspoon kosher salt, or ⅛ teaspoon table salt, divided
  • ½ teaspoon ground black pepper, divided
  • ¼ teaspoon Ancho chili powder, or smoky paprika
  • ¼ cup roasted pumpkin seeds, also called pepitas

Lentil Salad

  • 1 cup dry French green lentils (to make 2 cups cooked)
  • 2 teaspoons kosher salt, divided (½ teaspoon sea salt)
  • 3 tablespoons sherry wine vinegar
  • ¼ teaspoon black pepper or to taste
  • 1 teaspoon minced garlic
  • 3 tablespoons extra virgin olive oil
  • 1 Roma tomato, chopped
  • 3 scallions white and light green parts, thinly sliced

Lemon Tahini Dressing

  • ¼ cup tahini
  • ¼ cup plus 1 tablespoon warm water
  • 2 large garlic cloves smashed and minced
  • 4 teaspoons lemon juice
  • 1 teaspoon maple syrup
  • ¼ teaspoon kosher salt or to taste
  • teaspoon ground black pepper

Instructions

  • Preheat the oven to 400˚F, and line a baking sheet with parchment paper.
  • Prep the cauliflower. Remove the leaves of the cauliflower using a sharp knife, and trim the bottom of the stem. Turn the cauliflower upside down, and slice the steaks through the central stem.
    For a large cauliflower, you may be able to cut 3 or 4 (½" - ¾" thick) steaks. For a smaller cauliflower you may only get 2 steaks that stay intact.
  • Ready the cauliflower for roasting. Arrange the cauliflower steaks on the baking sheet, and rub the olive oil over the both sides of the cauliflower steaks.
    Lightly sprinkle with salt, pepper and Ancho pepper powder.
  • Roast the cauliflower. Roast for 20 minutes for ½" - ¾" steaks, or 30 minutes for 1" steaks, or until they reach the tenderness you prefer. Flip the steaks once during roasting.
  • Cook the lentils. While the steaks roast, cook the lentils. I cook mine in the Instant Pot. To do this, pour 3 cups of water into the inner pot of an electric pressure cooker, and add the dry lentils plus 1 teaspoon kosher salt. Seal the pressure cooker, and cook on high for 6 minutes. Perform a natural release, and drain.
    If you cook lentils on the stove top, here are some directions for cooking them.
  • Roast the pumpkin seeds. Pan roast the pumpkin seeds if you don't have them on hand. The link here, provides great directions for easily doing this.
  • Make the lentil salad. Whisk together the sherry wine vinegar, remaining 1 teaspoon of salt, pepper, and garlic. Whisk in the olive oil. Place the warm lentils in a bowl, and add the tomatoes and scallions. Toss with the dressing.
  • Make the Lemon Tahini Dressing. Whisk all of the ingredients together in a small bowl.
  • Serve. When the steaks are done, serve them over the warm lentil salad, and top them with the lemon tahini dressing, and roasted pumpkin seeds.

Nutrition

Calories: 526.6kcal | Carbohydrates: 47.6g | Protein: 21.8g | Fat: 30.3g | Saturated Fat: 4.5g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 17.1g | Trans Fat: 0.003g | Sodium: 1840.3mg | Potassium: 1308.1mg | Fiber: 20.7g | Sugar: 6.9g | Vitamin A: 289IU | Vitamin C: 110.6mg | Calcium: 117.3mg | Iron: 6.2mg