Print

Roasted Tahini Cauliflower Steak with Lentils

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Golden roasted cauliflower steaks coated in a savory herby tahini sauce and served over tender lentils for a hearty, nourishing, plant-based meal that is both comforting and elegant.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 3 to 4 servings
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mediterranean-Inspired
  • 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 head cauliflower (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 (parsley, sage, rosemary, thyme)
  • 2 cloves garlic, crushed
  • 2 to 3 tablespoons water
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a saucepan, combine lentils, vegetable broth, dried thyme, and rosemary. Bring to a boil, reduce to a simmer, and cook 20 to 25 minutes until tender. Drain excess liquid if needed and set aside.
  3. Trim cauliflower leaves and base while keeping the core intact. Slice vertically into 3 to 4 steaks about 1 inch thick.
  4. Whisk together tahini, tamari, nutritional yeast, fresh herbs, and garlic. Gradually add water until smooth and spreadable. Season with salt and pepper.
  5. Arrange cauliflower steaks on the baking sheet and brush generously with the tahini mixture on both sides.
  6. Roast for 15 minutes, then broil on high for 5 to 8 minutes until golden and slightly crisp.
  7. Let cool for 5 minutes and serve over the cooked lentils.

Notes

  • Sprinkle panko breadcrumbs on top before roasting for extra crispiness.
  • Add smoked paprika or chili flakes for a spicier version.
  • French green or brown lentils can substitute black lentils.
  • Finish with a squeeze of fresh lemon juice for brightness.
  • Store in the refrigerator up to 4 days; reheat in the oven for best texture.
  • Freezing is possible, though cauliflower texture may soften.

Nutrition

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