Tender roasted cauliflower steaks coated in a rich herby tahini sauce and served over perfectly cooked lentils make this dish a hearty, plant-based dinner that feels both comforting and elegant. The cauliflower turns golden and slightly crisp on the outside while staying soft inside, and the savory lentils add satisfying protein and texture to every bite.

Why You’ll Love This Recipe

This recipe transforms simple ingredients into a flavorful and nourishing meal that feels special enough for guests yet easy enough for a weeknight dinner.

It offers a satisfying, hearty texture thanks to thick cauliflower “steaks” paired with tender lentils.

It is naturally vegan, gluten-free, and nut-free, making it suitable for a variety of dietary needs.

The herby tahini coating creates a golden crust in the oven while keeping the cauliflower moist and flavorful.

It’s simple to prepare with minimal prep work, and most of the cooking time is hands-off while everything roasts or simmers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup dry black lentils, rinsed and drained
3 cups vegetable broth
1 teaspoon dried thyme
1 small sprig fresh rosemary
1 medium head cauliflower (about 2 to 2½ pounds)
3 tablespoons tahini
1 tablespoon gluten-free tamari, soy sauce, or coconut aminos
1 tablespoon nutritional yeast
1/8 cup finely minced fresh herbs (such as parsley, sage, rosemary, and thyme)
2 cloves garlic, crushed
2 to 3 tablespoons water (to thin the sauce)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the rinsed lentils, vegetable broth, dried thyme, and fresh rosemary sprig. Bring to a boil, then reduce to a gentle simmer. Cook for 20 to 25 minutes, or until the lentils are tender and most of the liquid has been absorbed. If excess liquid remains, drain it and set the lentils aside.
3. Remove the outer leaves from the cauliflower and trim the base while keeping the core intact. Place the cauliflower stem-side up on a cutting board and slice it vertically through the stem into 3 to 4 even “steaks,” each about 1 inch thick.
4. In a small bowl, whisk together the tahini, tamari, nutritional yeast, minced herbs, and crushed garlic. The mixture will be thick at first. Gradually whisk in 2 to 3 tablespoons of water until you achieve a spreadable, smooth consistency. Season with salt and black pepper.
5. Arrange the cauliflower steaks on the prepared baking sheet. Brush the tahini mixture generously over both sides of each steak.
6. Roast for 15 minutes. Then switch the oven to high broil and cook for an additional 5 to 8 minutes, watching closely, until the edges are golden and slightly crisp.
7. Remove from the oven and allow the cauliflower to cool for about 5 minutes. Serve the roasted cauliflower steaks over a bed of lentils.

Servings and timing

Servings: 3 to 4 servings

Preparation time: 15 minutes
Cooking time: 30 to 35 minutes
Total time: Approximately 45 to 50 minutes

Variations

For extra crispiness, sprinkle 2 to 3 tablespoons of panko breadcrumbs over the cauliflower before roasting.

To make it spicier, add 1/4 teaspoon smoked paprika or a pinch of chili flakes to the tahini mixture.

Swap black lentils for French green lentils or brown lentils for a slightly different texture. Avoid red lentils if you prefer a firmer bite, as they tend to become softer and creamier.

Add a squeeze of fresh lemon juice over the finished dish for brightness.

Serve alongside quinoa, millet, or rice if you’d like to make the meal even more filling.

Storage/Reheating

Store leftover cauliflower and lentils in an airtight container in the refrigerator for up to 4 days.

To reheat, place the cauliflower in a 375°F (190°C) oven for 8 to 10 minutes until warmed through. This helps maintain its texture. Alternatively, reheat in a skillet over medium heat until hot.

The lentils can be reheated in the microwave or on the stovetop with a splash of vegetable broth or water to prevent drying out.

Freezing is possible, though the texture of the cauliflower may soften slightly upon thawing.

FAQs

Can I use canned lentils instead of dry lentils?

Yes, you can use about 2½ cups of cooked lentils. Simply warm them with a bit of vegetable broth and herbs for added flavor.

How do I keep the cauliflower steaks from falling apart?

Keep the stem intact when slicing and cut directly through the core. This helps hold the florets together.

Can I make this recipe ahead of time?

Yes. You can cook the lentils and prepare the tahini sauce in advance. Roast the cauliflower just before serving for best texture.

What if I don’t have fresh herbs?

You can substitute with about 1 to 2 teaspoons total of dried herbs, though fresh herbs provide brighter flavor.

Is this recipe high in protein?

Yes. Lentils are rich in plant-based protein and fiber, making this dish both filling and balanced.

Can I grill the cauliflower instead of roasting it?

Yes. Brush the steaks with the tahini mixture and grill over medium heat until tender and lightly charred.

What other vegetables pair well with this dish?

Green beans, roasted carrots, or sautéed spinach make excellent side additions.

Can I make the tahini sauce creamier?

You can whisk in an extra tablespoon of water or a squeeze of lemon juice to thin it further.

Why broil at the end?

Broiling creates a golden crust and enhances the savory flavor of the tahini coating.

Is this recipe suitable for meal prep?

Absolutely. It stores well and reheats easily, making it perfect for preparing lunches or dinners ahead of time.

Conclusion

Roasted Tahini Cauliflower Steak with Lentils is a nourishing and satisfying plant-based meal that proves vegetables can be the star of the plate. With its golden, herby crust and hearty lentil base, this dish delivers bold flavor, comforting texture, and wholesome ingredients in every bite. Whether you’re serving it for a cozy dinner at home or preparing meals for the week, it’s a recipe you’ll return to again and again.

Print