Are you ready to tantalize your taste buds with a dish that’s not only visually stunning but also packed with flavor and nutrition? Dive into the world of plant-based cuisine with our mouthwatering Cauliflower Steaks Lentil Salad! This vibrant recipe combines perfectly roasted cauliflower steaks with a hearty lentil salad, making it the ideal meal for anyone looking to impress at the dinner table or simply enjoy a wholesome, vegan delight. With just 45 minutes of your time, you can create a dish that’s not only delicious but also a feast for the eyes. Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 head cauliflower, cut into 1-inch thick steaks
- 1 cup cooked lentils
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve a nice caramelization on the cauliflower steaks.
- Prepare the cauliflower by removing the leaves and trimming the stem. Cut the head into 1-inch thick steaks. You should aim for about 2-4 steaks depending on the size of the cauliflower.
- In a large baking sheet, arrange the cauliflower steaks in a single layer. Drizzle 2 tablespoons of olive oil over the steaks, ensuring they are well coated. Use a brush or your hands to evenly distribute the oil.
- Sprinkle 1 teaspoon of smoked paprika, salt, and pepper over the cauliflower steaks. Make sure to season both sides for maximum flavor.
- Place the baking sheet in the preheated oven and roast the cauliflower steaks for about 25-30 minutes, flipping them halfway through. They should be golden brown and tender when done.
- While the cauliflower is roasting, prepare the lentil salad. If you haven't cooked the lentils yet, rinse 1 cup of dry lentils under cold water and cook them according to package instructions until tender, usually about 20 minutes. Drain and set aside.
- In a mixing bowl, combine the cooked lentils with additional seasoning to taste. You can add a drizzle of olive oil, a splash of lemon juice, and more salt and pepper if desired. Feel free to add chopped vegetables like bell peppers, cucumbers, or red onion for extra crunch and flavor.
- Once the cauliflower steaks are done roasting, remove them from the oven and let them cool for a couple of minutes. This will make them easier to handle.
- To serve, place a cauliflower steak on each plate and top with a generous portion of the lentil salad. Garnish with freshly chopped parsley for a pop of color and added freshness.
- Enjoy your delicious and nutritious Cauliflower Steaks Lentil Salad!
Tips
- Choose the Right Cauliflower: Look for a fresh head of cauliflower with tight, compact florets and vibrant green leaves. The fresher the cauliflower, the better the flavor!
- Perfectly Seasoned Steaks: Don’t skimp on the seasoning! Make sure to season both sides of the cauliflower steaks to enhance their flavor. Feel free to experiment with other spices like garlic powder or chili flakes for a kick.
- Roasting Technique: For maximum caramelization, ensure the cauliflower steaks are spaced out on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Customize Your Salad: The lentil salad is versatile! Add your favorite chopped veggies, such as cherry tomatoes, diced cucumbers, or even avocado, to boost freshness and crunch.
- Make it Ahead: You can prepare the lentils in advance and store them in the fridge. This not only saves time but also allows the flavors to meld together beautifully.
- Garnishing for Flair: Don’t forget to garnish your dish with fresh parsley or even a sprinkle of feta cheese (if not strictly vegan) for a burst of color and added flavor.
- Serving Suggestions: This dish pairs wonderfully with a side of crusty bread or a light vinaigrette dressing drizzled over the lentil salad for an extra zing.With these tips in hand, you’re all set to create a delicious and satisfying meal that will leave everyone asking for seconds!
Nutrition Facts
Calories: 310kcal
Carbohydrates: 35g
Protein: 15g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
