Roasted cauliflower steaks served over seasoned lentils and topped with a smoky, roasted red pepper and almond sauce. It’s hearty, flavorful, and packed with vegetables and plant-based protein.
Jump to RecipePrep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Why You’ll Love This Recipe
- Hearty and filling: Lentils add plenty of plant-based protein and fiber.
- Big flavor: The roasted pepper, garlic, almond, and spice-filled sauce brings tons of flavor to the dish.
- Great texture: Crispy-edged cauliflower pairs nicely with creamy lentils and textured Romesco-style sauce.
- Naturally vegetarian: A satisfying meatless meal that doesn’t feel like it’s missing anything.
- Meal-prep friendly: The lentils and sauce can be prepared ahead of time.
Ingredients
For the Lentils
- 1 cup dry lentils, rinsed
- 5 cups water
- 1 tsp salt
- 1 tsp garlic powder, optional
- 1 tsp onion powder, optional
For the Roasted Vegetables
- 1 extra-large cauliflower, sliced into 1/2″ steaks
- 1 large red bell pepper, quartered
- ½ red onion, sliced into rings
- 5 garlic cloves
Cauliflower Marinade
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- ¾ tsp salt
Roasted Pepper Almond Sauce
- ½ cup roasted almonds
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar
- ¼ cup olive oil
- 2 tbsp water
How to Make Smoky Cauliflower Steaks
1. Cook the Lentils
Preheat the oven to 425°F. Add the rinsed lentils, water, and salt to a pot. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the lentils are tender. If desired, add garlic powder and onion powder while they cook for extra flavor.
2. Prepare the Vegetables
Line a large sheet pan with parchment paper and lightly spray it with olive oil.
Cut the cauliflower into approximately ½-inch thick slices to create the “steaks.” Quarter the red bell pepper, removing the stem and seeds. Slice the red onion into approximately ½-inch slices.
Arrange the cauliflower, red pepper, onion, and whole garlic cloves on the sheet pan.
3. Season the Cauliflower
In a small bowl, combine the olive oil, paprika, cumin, coriander, and salt.
Brush or spoon the marinade over the vegetables, making sure the cauliflower steaks receive most of the seasoning.
4. Roast the Vegetables
Place the sheet pan in the oven and roast for approximately 35 minutes, or until the cauliflower is tender and nicely browned around the edges.
5. Make the Roasted Pepper Almond Sauce
Once the vegetables are roasted, place the roasted red peppers, roasted onion, and roasted garlic into a food processor or blender.
Add the almonds, paprika, cumin, salt, black pepper, cayenne, tomato paste, red wine vinegar, olive oil, and water.
Blend until combined but leave a little texture rather than making the sauce completely smooth.
6. Assemble
Spoon the cooked lentils onto each plate and lightly drizzle them with olive oil.
Generously spoon the roasted pepper almond sauce over the lentils, then place a roasted cauliflower steak on top.
Serve immediately while warm.
Pro Tips
- Don’t cut the cauliflower too thin. About ½ inch gives you sturdy steaks that hold together while roasting.
- Use the cauliflower’s outer pieces too. Any florets that don’t form perfect steaks can be roasted alongside the steaks.
- Don’t over-blend the sauce. Leaving a little texture gives the almond sauce more character.
- Taste the lentils before serving. Add additional salt if needed.
- For extra browning: Give the cauliflower steaks a few additional minutes under the broiler at the end, watching closely so they don’t burn.
Variations
- Add greens: Serve the lentils over spinach, arugula, or kale.
- Make it spicy: Increase the cayenne pepper or add red pepper flakes to the sauce.
- Add fresh herbs: Finish with fresh parsley or cilantro.
- Add lemon: A squeeze of fresh lemon over the finished dish adds brightness.
- Extra protein: Add crispy chickpeas or another plant-based protein.
Smoky Cauliflower Steaks with Lentils & Roasted Pepper Almond Sauce
Course: MainCuisine: Mediterranean-inspiredDifficulty: Easy4
servings20
minutes35
minutes500
kcalIngredients
- For the Lentils
1 cup dry lentils, rinsed
5 cups water
1 tsp salt
1 tsp garlic powder, optional
1 tsp onion powder, optional
- For the Roasted Vegetables
1 extra-large cauliflower, sliced into 1/2″ steaks
1 large red bell pepper, quartered
½ red onion, sliced
5 garlic cloves
- Cauliflower Marinade
3 tbsp olive oil
1 tsp paprika
1 tsp cumin
1 tsp coriander
¾ tsp salt
- Roasted Pepper Almond Sauce
½ cup roasted almonds
2 tsp paprika
1 tsp cumin
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
1 tbsp tomato paste
1 tbsp red wine vinegar
¼ cup olive oil
2 tbsp water
Directions
- Cook lentils — 30 min: Simmer rinsed lentils with 5 cups water and salt until tender. Add optional garlic and onion powder.
- Prepare vegetables — 10 min: Heat oven to 425°F. Slice cauliflower into ½-inch steaks and arrange with quartered peppers, sliced onion, and garlic on a lined sheet pan.
- Season & roast — 35 min: Mix marinade ingredients and coat the vegetables, concentrating the seasoning on the cauliflower. Roast for 35 minutes.
- Make sauce & assemble — 5 min: Blend roasted peppers, onion, garlic, almonds, spices, tomato paste, vinegar, olive oil, and water until slightly textured. Serve lentils topped with olive oil and sauce, then place cauliflower steaks on top.
Final Thoughts
This is a great example of how vegetables and legumes can make a genuinely satisfying main dish. The roasted cauliflower gets deeply caramelized in the oven, while the lentils provide a hearty base and the smoky roasted pepper-almond sauce ties everything together.
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