Cauliflower's superpowers are well-known. Chefs and home cooks roast, rice, and purée this creamy, white vegetable from the brassica family into an amazing array of dishes. One of the best ways to enjoy the heartiness of cauliflower is to make steaks. That's right, steaks. By cutting thick slabs and roasting them until they're golden brown and full of smoky taste, cauliflower takes on a bold, almost macho personality while maintaining the low-carb, lightness that makes it so popular. As if cauliflower steak wasn't good enough on its own, this recipe calls for a rich blanket of spicy red lentil sauce to complete the experience. The sauce, almost like a first cousin to tomato sauce but with its own distinct texture and flavors, is irresistible. Served with a salad, sautéed greens, or over pasta or couscous, this is a meal you'll make again and again. Promise!
Line a baking tray with parchment paper. Preheat oven to 350ºF.
To make the cauliflower steaks, trim any leaves around the base. Place the cauliflower stem-side down on the cutting board and use a large knife to cut slices, about 1 1/2-inches thick. Reserve any small florets that come apart; you can toss them into the sauce.
Drizzle a tablespoon of oil on the parchment paper and spread it with your hands. Arrange the cauliflower steaks on the tray and drizzle with another tablespoon of oil. Rub each steak to coat with oil. Sprinkle with salt and pepper. Bake for about 30 minutes, until the core can be easily pierced with a knife. Increase temperature to 425ºF and roast for another 15 to 20 minutes, until the cauliflower is deep golden brown and crisp around the edges. Remove from the oven when done.
While the cauliflower is cooking, make the sauce. In a large pot, heat the remaining tablespoon of oil on medium heat. Add the onion and 1/2 teaspoon of salt. Cook for 5 to 8 minutes, while stirring occasionally. Stir in the garlic, oregano, paprika, and chili flakes, and cook for another minute or two until fragrant. Stir in the lentils and water. Bring to a boil then reduce heat to a simmer. Cover and simmer for about 15 minutes, until the lentils are tender, but not mushy; they should still have some texture and a little bite to them. Add the crushed tomatoes, olives, and capers. Simmer for another 10 minutes, until the lentils are soft and the flavors have had a chance to mingle. Stir in the lemon juice and remove from heat. Taste and adjust seasonings.
Arrange cauliflower steaks on cooked pasta on individual plates or on a serving platter. Generously spoon sauce over everything. Garnish with parsley.
Line a baking tray with parchment paper. Preheat oven to 350ºF.
To make the cauliflower steaks, trim any leaves around the base. Place the cauliflower stem-side down on the cutting board and use a large knife to cut slices, about 1 1/2-inches thick. Reserve any small florets that come apart; you can toss them into the sauce.
Drizzle a tablespoon of oil on the parchment paper and spread it with your hands. Arrange the cauliflower steaks on the tray and drizzle with another tablespoon of oil. Rub each steak to coat with oil. Sprinkle with salt and pepper. Bake for about 30 minutes, until the core can be easily pierced with a knife. Increase temperature to 425ºF and roast for another 15 to 20 minutes, until the cauliflower is deep golden brown and crisp around the edges. Remove from the oven when done.
While the cauliflower is cooking, make the sauce. In a large pot, heat the remaining tablespoon of oil on medium heat. Add the onion and 1/2 teaspoon of salt. Cook for 5 to 8 minutes, while stirring occasionally. Stir in the garlic, oregano, paprika, and chili flakes, and cook for another minute or two until fragrant. Stir in the lentils and water. Bring to a boil then reduce heat to a simmer. Cover and simmer for about 15 minutes, until the lentils are tender, but not mushy; they should still have some texture and a little bite to them. Add the crushed tomatoes, olives, and capers. Simmer for another 10 minutes, until the lentils are soft and the flavors have had a chance to mingle. Stir in the lemon juice and remove from heat. Taste and adjust seasonings.
Arrange cauliflower steaks on cooked pasta on individual plates or on a serving platter. Generously spoon sauce over everything. Garnish with parsley.
