Cauliflower Steaks with Romesco Sauce and Lentils
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Cauliflower Steaks with Romesco Sauce and Lentils

NUTRITION · PER SERVING55M COOK
CAL 36%·PRO 49%
CARBS 62G34% OF CAL
15G FIBER0G ADDED0G INTRINSIC38G OTHER9G TOTAL SUGAR
FAT 46G57% OF CAL
6G SAT40G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted cauliflower steaks served over seasoned lentils with a vibrant almond and red pepper romesco sauce. A hearty, plant-based sheet pan dinner.

mainspanishbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 cup dry lentils (beluga, black caviar lentils, french green lentils, etc- small lentils cook the fastest!)
  • 6 cups water
  • 1 teaspoon salt
  • optional additions: garlic cloves, bay leaves, sliced onion, dried herbs ( thyme, oregano)
  • 1 extra-large cauliflower
  • 1 large bell pepper, halved or quartered
  • ½ red onion, sliced
  • 4-6 fat garlic cloves
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 3/4 teaspoon salt
  • ½ cup toasted almonds (Marcona almonds are nice here, or sub toasted hazelnuts, or toasted pine nuts)
  • 2 teaspoons smoked paprika
  • ½ teaspoon salt and pepper each, more to taste
  • ¼- ½ teaspoon cayenne or chili flakes- add to taste.
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar or sherry vinegar
  • 1/4 cup olive oil
  • 2-4 tablespoons water (to desired consistency)
PREP
20M
SODIUM
1804MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.