Tahini Cauliflower Steaks

Preheat the oven to 425°F. Peel 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.

Add diced russet potato, red lentils, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft and potatoes are fork-tender, 14 to 16 minutes. Mash the red lentil skordalia with a fork.

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

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.

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.

Divide 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. Dig in!