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