Cauliflower Steaks with Chimichurri Lentils and Tahini
This dish of cauliflower steaks over lentils with tahini sauce and chimichurri is easy enough for a vegan weeknight dinner and fancy enough for guests. And it's so full of flavor from the sauces you'll never miss the meat. All of the prep for this recipe is done while the lentils cook.
Servings: 4
Calories: 268.9kcal
Equipment
Ingredients
- ¾ cup French lentils or brown lentils
- 1 small cauliflower, sliced into 1" thick steaks
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ⅓ cup chimichurri or more to taste
- ¼ cup tahini sauce or more to taste
- 2 tablespoons sliced scallions for garnish
- ¼ teaspoon smoked paprika for garnish
Instructions
- Cook the lentils according to the package directions or use these instructions for cooking French lentils. Drain.
- Preheat the oven or air fryer to 400˚F. Slice the cauliflower into 1" thick steaks. Some florets will fall off. Lightly baste the steaks and loose florets with olive oil, and sprinkle with salt and pepper. Roast or air fry until tender. The length of time for roasting is dependent upon the thickness of the steaks and whether you use an oven or air fryer. Roasting them in the air fryer will take between 12 - 15 minutes.
- Make the chimichurri and tahini sauces.
- Mix the lentils with the chimichurri sauce and spread them on a serving plate. Arrange the cauliflower steaks on top of the lentils, and drizzle the tahini sauce over them. Garnish with sliced scallions and smoked paprika if desired.
Nutrition
Calories: 268.9kcal | Carbohydrates: 29.4g | Protein: 12.6g | Fat: 11.7g | Saturated Fat: 1.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6.7g | Sodium: 404.2mg | Potassium: 272mg | Fiber: 13.3g | Sugar: 3.7g | Vitamin A: 250.3IU | Vitamin C: 36.7mg | Calcium: 58.2mg | Iron: 3.5mg