Cauliflower Steaks with Chimichurri Lentils and Tahini

Cauliflower steaks over lentils and chimichurri and topped with scallions and tahini sauce.

Cauliflower Steaks with Chimichurri Lentils and Tahini

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. All of the prep for this recipe is done while the lentils cook.

Course Vegan Dinner

Cuisine Any

Keyword cauliflower steaks and lentils

Prep Time 35

Cook Time 40

Total Time 45

Servings

Calories 268.9kcal

Author Susan Pridmore

Equipment

medium pot to cook the lentils
Chef's knife
Air Fryer to roast the cauliflower steaks
Whisk for making the tahini sauce

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.

Nutrition