The Dish I'd Serve to Impress Someone + Learn to master cauliflower steaks

Ingredients

• 1 head Cauliflower (cut into 2‑4 thick steaks, keep remaining florets for roasting)
• 1 cup Black Lentils (rinsed; cook with kombu for added umami)
• 5 g Kombu (dried kelp) (small piece, adds sea‑like depth)
• 4 tbsp Olive Oil (extra‑virgin, divided between roasting and sauce)
• 1.5 tsp Salt (kosher or sea salt, divided)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Roasted Red Peppers (jarred or fresh‑roasted, drained)
• 0.25 cup Cashews (raw, unsalted)
• 2 cloves Garlic (peeled)
• 1 tsp Smoked Paprika (adds smoky depth)
• 1 tbsp Sherry Vinegar (brightens the sauce)
• 2 tbsp Water (to thin the sauce if needed)
• 2 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and allow it to fully preheat.

   Time: PT10M

   Temperature: 425°F

2. Slice Cauliflower

   Trim the base of the cauliflower, cut it in half lengthwise, then slice each half into 1.5‑cm‑thick steaks. Keep any remaining florets for roasting on the side.

   Time: PT5M

3. Prepare Lentils & Arrange on Sheet

   Rinse 1 cup of black lentils under cold water. In a shallow baking sheet, spread the lentils, add the kombu piece, and pour just enough water to cover the lentils (about 1 cup). Drizzle 2 tbsp olive oil over the cauliflower steaks and florets, season with 1 tsp salt and ½ tsp pepper, and place them on the same sheet beside the lentils.

   Time: PT5M

4. Roast Cauliflower and Lentils

   Place the sheet in the preheated oven. Roast for 30 minutes, flipping the cauliflower steaks and stirring the lentils halfway through (at the 15‑minute mark) to ensure even browning.

   Time: PT30M

   Temperature: 425°F

5. Make Romesco Sauce

   While the vegetables roast, combine roasted red peppers, cashews, garlic, smoked paprika, sherry vinegar, 2 tbsp olive oil, ½ tsp salt, and water in a blender. Blend until smooth; add extra water a teaspoon at a time if the sauce is too thick.

   Time: PT5M

6. Plate and Serve

   Remove the sheet from the oven. On each plate, spoon a generous amount of Romesco sauce, scatter a portion of the crispy lentils, and place a cauliflower steak on top. Garnish with chopped parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Cauliflower: Broccoli, Broccolini, Bok choy
• Instead of Black Lentils: Green lentils, Brown lentils, Cannellini beans, Butter beans, Chickpeas
• Instead of Kombu (dried kelp): Nori flakes, No substitute (optional)
• Instead of Olive Oil: Avocado oil, Grapeseed oil
• Instead of Salt: Soy sauce (for flavor), No substitute
• Instead of Black Pepper: White pepper
• Instead of Roasted Red Peppers: Sun‑dried tomatoes
• Instead of Cashews: Almonds, Walnuts
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Smoked Paprika: Regular paprika + a drop liquid smoke
• Instead of Sherry Vinegar: Red wine vinegar
• Instead of Water: Vegetable broth (for extra flavor)
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Baking Sheet
• Parchment Paper
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Blender
• Spatula or Tongs
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Cut cauliflower steaks to uniform thickness for even roasting.
• Do not let lentils reach a rolling boil; stir regularly to avoid mushiness.
• Flip cauliflower and stir lentils at the halfway point for uniform crispness.
• Blend Romesco sauce to a smooth consistency; adjust thickness with water.

Chef Tips from the Video

• Add a small piece of kombu to the lentils for a subtle sea‑like umami without any fish.
• Line the baking sheet with parchment to prevent sticking and make cleanup easier.
• For extra crunch, sprinkle a pinch of smoked sea salt on the cauliflower just before serving.

Troubleshooting

Storage

Refrigerator: Store Romesco sauce in an airtight container for up to 5 days. Roasted cauliflower and lentils keep 3‑4 days.

Freezer: Sauce freezes well for up to 2 months; reheat gently. Roasted vegetables lose texture when frozen, so not recommended.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the Romesco sauce up to 2 days ahead; store refrigerated and bring to room temperature before serving.
• Cook the lentils and roast the cauliflower a day ahead; reheat in a hot oven (350°F) for 10 minutes to regain crispness.

Frequently Asked Questions