Tahini Cauliflower Steaks

Preheat the oven to 425°F. Add potato, 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.

Spread 2 tsp oil on a baking sheet. In a medium bowl, combine just half the 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 baking sheet. Roast until tender and well browned, 15 to 20 minutes. TIPS: If you prefer, you can use foil or parchment paper to line the baking sheet instead of adding oil. Roast any leftover cauliflower florets along with the steaks.

Add the remaining garlic, just half the dill, 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 charred in places, 5 to 8 minutes. Add a pinch of salt and pepper, and remove from heat.

Divide the red lentil skordalia between two plates. Add tahini cauliflower steaks and sprinkle with remaining chopped dill and pumpkin seeds. Serve with charred green beans and lemon wedges. Dig in!