Print

Roasted Tahini Cauliflower Steak with Lentils

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty plant-based meal featuring golden roasted cauliflower steaks coated in a creamy tahini herb sauce, served over tender lentils simmered in vegetable broth and herbs for a nourishing and flavorful dinner.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 3 servings
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

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

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan combine the lentils, vegetable broth, dried thyme, and rosemary. Bring to a boil.
  3. Reduce heat to a simmer, cover, and cook for 18 to 22 minutes until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid and set aside.
  4. Remove the outer leaves from the cauliflower and trim the base slightly. Place the cauliflower stem-side up on a cutting board.
  5. Slice through the stem to create 3 to 4 thick cauliflower steaks.
  6. In a small bowl whisk together tahini, tamari, nutritional yeast, minced herbs, and crushed garlic.
  7. Gradually whisk in the water until the mixture becomes smooth and spreadable.
  8. Coat both sides of each cauliflower steak with the tahini herb sauce.
  9. Arrange the coated cauliflower steaks on the prepared baking sheet.
  10. Roast for 15 minutes.
  11. Switch the oven to broil and cook for another 5 to 8 minutes until the edges become golden and slightly crisp.
  12. Remove from the oven and allow the cauliflower to cool for about 5 minutes.
  13. Serve the roasted cauliflower steaks over a bed of warm lentils.

Notes

  • Cut the cauliflower through the stem to help the steaks hold their shape while roasting.
  • Brown lentils or French green lentils can be used if black lentils are unavailable.
  • Add smoked paprika or cumin to the tahini sauce for a deeper, spiced flavor.
  • Serve with quinoa, millet, or brown rice for a more filling meal.
  • Roasted vegetables such as carrots, zucchini, or green beans can be added for extra color and nutrition.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-roasted-tahini-cauliflower-steak-with-lentils/