Tahini Cauliflower Steaks with Red Lentil Skordalia & Charred Green Beans

Tahini Cauliflower Steaks

with Red Lentil Skordalia & Charred Green Beans

dinner

Dinner Root Vegetables Hearty Vegetables Beans/Legumes Mediterranean Soy-Free Nut-Free High-Protein Gluten-Free <600 Calories Winter Recipes Spring Recipes Seasonal Menu
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
580
FAT
18g
CARBOHYDRATES
84g
PROTEIN
31g

MAIN INGREDIENTS

  1. 1 russet potato
  2. ½ oz fresh dill
  3. 1 cauliflower
  4. 2 garlic cloves
  5. 1 lemon
  6. ½ cup red lentils
  7. 3 tbsp tahini
  8. 1 tsp smoked paprika
  9. 2 tbsp white vinegar
  10. 6 oz green beans
  11. ¼ cup pumpkin seeds
  12. 4 tbsp olive oil*
  13. Salt and pepper*
  14. Parchment paper or foil*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Peel the potato and chop into 1 inch pieces. Pick the dill fronds from the stems, and roughly chop. Trim the cauliflower leaves and 1 inch off the stem. Carefully cut the cauliflower into 4 “steaks,” each about 1 inch thick. Peel and mince the garlic. Halve the lemon, juice one half, and cut the other half into wedges.

2
Start the skordalia

Add the red lentils, diced potato, 1¼ cup water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils are soft and the potatoes are fork-tender, 14 to 16 minutes.

3
Roast the cauliflower

Line a baking sheet with foil or parchment paper. In a medium bowl, whisk just half of the minced garlic, tahini, smoked paprika, 2 tbsp olive oil, just 1 tbsp lemon juice, and ¾ tsp salt until well combined. Place the cauliflower steaks on a baking sheet and coat all sides with the tahini mixture. Roast cauliflower until tender and well browned, 15 to 20 minutes.

4
Finish the skordalia

Add 1 tbsp olive oil, white vinegar, the remaining minced garlic and just half of the chopped dill to the saucepan with the red lentil mixture. Using the back of a fork, mash the red lentil skordalia until mostly smooth. Taste, and add salt and pepper as necessary.

5
Char the beans

Heat a large nonstick skillet over medium heat with 1 tbsp olive oil. Add the green beans and cook, tossing occasionally, until charred in places and fork-tender, 5 to 8 minutes. Taste, add salt and pepper as necessary, and remove from heat.

6
Serve

Divide the red lentil skordalia between two large plates. Place tahini cauliflower steaks on the plate, and sprinkle with pumpkin seeds and remaining chopped dill. Serve with the charred green beans and lemon wedges. Enjoy!