Greek Style Cauliflower Steaks

Preheat the oven to 425°F. Trim the leaves from the cauliflower and cut about 1 inch off the stem. Carefully cut the cauliflower into 4 steaks, each about 1 inch thick. Place the cauliflower steaks on a baking sheet and toss with 1 tbsp olive oil, dried oregano, and a pinch of salt and pepper. Roast until well browned, 20 to 24 minutes.

Rinse and sort the beluga lentils, and add to a small saucepan with 1 cup water. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and lentils are tender, 20 to 25 minutes.

Roughly chop the Kalamata olives, removing any pits. Roughly chop the walnuts and add to a large nonstick skillet over medium heat. Toast the chopped walnuts, tossing occasionally, until lightly browned and fragrant. Transfer the toasted walnuts to a medium bowl along with the chopped Kalamata olives, butter and a pinch of pepper. Mix the olive walnut butter until combined.

Destem the Lacinato kale and roughly chop the leaves. Return skillet to medium high heat with 2 tsp olive oil. Once hot, add the chopped kale and a pinch of salt and pepper. Cook, stirring occasionally, until the kale is bright green and tender, 4 to 5 minutes.

Halve the lemon, juice one half, and divide the other half into wedges. Add 1 tbsp olive oil, 1 tsp lemon juice, and a pinch of salt to the cooked lentils and stir. Divide the cooked beluga lentils and sautéed kale between large plates. Top with Greek style cauliflower steaks and olive walnut butter. Serve with lemon wedges. Tuck in!