Greek-Style Cauliflower Steaks

Preheat the oven to 425°F. Trim the leaves from the cauliflower and remove about an inch off the stem itself (the rest will help hold the cauliflower together). Carefully cut the cauliflower into 4 “steaks”, about 1 inch thick. Place the steaks on a baking sheet and coat with 1 tbsp vegetable oil and season with salt and pepper. Roast until well browned, about 20 to 24 minutes.

Rinse and sort the beluga lentils. In a small saucepan, combine the lentils, vegetable broth packet, ¾ cup water, and bring to a boil. Cover, reduce heat to low, and cook until the lentils are tender and water has been absorbed, about 20 to 25 minutes.

Peel and mince the garlic. Grate the cucumber on the largest side of a box grater. Squeeze out the excess cucumber water in paper towels and add the cucumber to a medium bowl. Chop the dill fronds and add to the bowl along with the minced garlic, Vegenaise, and juice from just half the lemon, and a pinch of salt. Stir the tzatziki sauce well.

Add the pumpkin seeds to a small skillet over medium heat. Cook until fragrant and toasted, about 2 to 4 minutes.

Check the kalamata olives for any pits and then roughly chop. Thinly slice the radishes. Thinly slice the remaining lemon half.

Divide the beluga lentils between large plates and top with cauliflower steaks. Drizzle with tzatziki sauce and sprinkle with toasted pumpkin seeds, chopped kalamata olives, and sliced radishes. Serve with lemon slices.