HERBED CAULIFLOWER STEAKS WITH LEMON CAPER LENTILS

Name: HERBED CAULIFLOWER STEAKS WITH LEMON CAPER LENTILS
Cuisine: American, Middle Eastern
Ingredients: 1 large head cauliflower; 2½ tablespoons olive oil; 4 teaspoons herbes de Provence, or 2 teaspoons each dried; thyme and dried oregano; ¾ teaspoon coarse salt; ¼ teaspoon freshly ground black pepper; 1 cup (200 g) dried French green lentils, or 2 (14.5-ounce, or 425-; g) cans lentils, drained and rinsed; 3 shallots, chopped; 3 cloves garlic, finely minced; 8 ounces (225 g) white or cremini mushrooms, sliced; 1 bunch kale, stemmed and chopped into bite-size pieces; 3 tablespoons capers; 1 tablespoon finely grated lemon zest; 2 tablespoons freshly squeezed lemon juice; roasted sweet potatoes OR whole grain; parsley, Everyday Lemon Tahini Dressing (see this page), Caesar; Dressing (see this page), or your favorite dressing or sauce

3 steps

This is an unfussy, wholesome dinner recipe that still looks and feels fancy. Caulif l ower steaks are a great choice for entertaining, as they appeal to vegans, gluten-free folks, and omnivores alike. Capers, shallots, and garlic add sophistication to the accompanying lentils and kale. On its own, this meal is lighter than some others in the book, so feel free to pair it with a cooked whole grain or roasted sweet potato spears for extra staying power.

Updated at: Thu, 17 Aug 2023 02:27:44 GMT

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Instructions

Step 1

Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Trim the stem of the caulif l ower so it can rest on a fl at surface. Cut the caulif l ower in half crosswise, then cut two 1-inch (2.5-cm) slabs from each half, cutting parallel to the f i rst crosswise cut. (Save the rest of the caulif l ower for another use.) Place the caulif l ower on the lined baking sheet. In a small bowl, whisk together 1 tablespoon of the oil, the herbes de Provence, salt, and pepper. Brush the mixture evenly over both sides of the caulif l ower steaks. Bake for 30 to 40 minutes, until the caulif l ower is golden brown and fork-tender, fl ipping once halfway through the baking time.

Step 2

Meanwhile, cook the lentils as directed on this page. Drain well. (If you’re using canned lentils, you can skip this step.) Heat the remaining 1½ tablespoons oil in a large skillet over medium-low heat. Add the shallots and cook, stirring occasionally, for 1 to 2 minutes, until translucent. Add the garlic and mushrooms and cook, stirring frequently, for 5 minutes, until the garlic is fragrant and the mushrooms have released their juices. Stir in the kale and cook, stirring frequently, for 2 to 3 minutes, until the kale is bright green and tender. Finally, stir in the lentils, capers, lemon zest, and lemon juice. Taste and adjust the seasonings if desired.

Step 3

Place a caulif l ower steak and a generous heap of lentils and greens on each plate and serve with any desired accompaniments.