1400 700 vegan tahini cauliflower steaks with red lentil skordalia   charred green beans horizontal

Tahini Cauliflower Steaks

with Red Lentil Skordalia & Charred Green Beans

dinner

Seasonal Menu Spring Recipes Winter Recipes Gluten-Free High-Protein Nut-Free Soy-Free Mediterranean Dinner
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
700
FAT
25g
CARBOHYDRATES
92g
PROTEIN
36g

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. *Not included
  15. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Parchment paper or foil
  • Large nonstick skillet
  • Baking sheet
  • Small saucepan with lid

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Peel the russet potato and dice into 1 inch pieces. Pick and roughly chop the dill fronds. Remove cauliflower leaves and cut 1 inch off the stem. Carefully cut 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 diced russet potato, red lentils, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer until lentils are soft and potatoes are fork-tender, 14 to 16 minutes.

3
Roast the cauliflower

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

4
Finish the red lentil skordalia

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

5
Char the beans

Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add green beans and cook until they are charred in places, 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. Add tahini cauliflower steaks, and sprinkle with pumpkin seeds and remaining chopped dill. Serve with charred green beans and lemon wedges. Enjoy!