Cauliflower Steaks with Red Lentil Sauce
Serves up to 4
Simple but elegant, this recipe for cauliflower steaks with red lentil sauce is easy for weeknights and impressive enough for guests.
Cauliflower's superpowers are well-known. Chefs and home cooks roast, rice, and purée this creamy, white vegetable from the Brassica family into an amazing array of dishes. One of the best ways to enjoy the heartiness of cauliflower is to make steaks. That's right, steaks. By cutting thick slabs and roasting them until they're golden brown and full of smoky taste, cauliflower takes on a bold, almost macho personality while maintaining the low-carb, lightness that makes it so popular.
As if cauliflower steak wasn't good enough on its own, this recipe calls for a rich blanket of red lentil sauce punctuated with capers and olives to complete the experience. The sauce, almost like a first cousin to tomato sauce but with its own distinct texture and flavors, is irresistible. Red lentils melt into the sauce leaving traces of texture. A good dose of fiber and plant protein are just more reasons to add them to the sauce. Served with a salad, sautéed greens, or over pasta or couscous, this is a meal you'll make again and again. And if cutting cauliflower into steaks isn't your thing, cut large florets and follow the same recipe.
Ingredients
For the Cauliflower
1 large head of cauliflower
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and ground black pepper
For the Sauce
1 medium onion, finely chopped
1 teaspoon salt
4 large garlic cloves, minced/grated/pressed
2 teaspoons dried oregano
½ teaspoon crushed red pepper flakes, optional
1 cup red lentils, rinsed
2 ½ cups water
1 (28-ounce) can crushed tomatoes
½ cup kalamata olives, pitted and chopped
3 tablespoons capers, drained
Juice from 1/2 lemon, about 2 tablespoons
Cooked pasta, couscous, or your favorite grain
Chopped parsley, for garnish
Directions
Line a baking tray with parchment paper. Preheat oven to 450ºF.
To make the cauliflower steaks, trim any leaves around the base. Be sure to leave the stem intact as it will hold the steaks together. Place the cauliflower stem side down on the cutting board and use a large knife to cut slices, about 1 1/2 inches thick. Reserve any small florets that come apart; you can toss them into the sauce or if they're larger, add them to the baking tray. Alternatively, cut the cauliflower into large florets instead of steaks.
Arrange the cauliflower in a single layer on the baking tray. Sprinkle with salt and pepper. Roast for 20 to 25 minutes, until the cauliflower stems look translucent instead of opaque and the core can be easily pierced with a knife. Avoid overcooking. Remove from the oven when done.
While the cauliflower is cooking, make the sauce. In a large pot, sauté the onion in a couple of tablespoons of water. Add the salt and cook for several minutes until the onion is translucent. Stir in the garlic, oregano, and chili flakes. Cook for another minute or two until fragrant. Stir in the lentils and water. Bring to a boil then reduce heat to a simmer. Cover and simmer for about 15 minutes, until the lentils are tender, but not mushy. Add the crushed tomatoes, olives, and capers. Simmer for another 10 minutes, until the lentils are soft and the flavors have had a chance to mingle. Stir in the lemon juice and remove from heat. Taste and adjust seasonings.
Arrange cauliflower steaks on plates over pasta. Generously spoon sauce on top. Garnish with parsley.