Preheat oven to 425°F. Combine potato, lentils, 1¼ cups water, and a pinch of salt in 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 red lentil skordalia with back of fork until mostly smooth. Remove from heat and cover to keep warm. (4-serving meal: use 2½ cups water) (TIP: To “sort” (as indicated in the ingredient list) means to look for and discard any naturally occurring debris or stones.)

Whisk together just half the garlic, just 1 tbsp lemon juice, tahini, smoked paprika, 2 tbsp olive oil, and ¾ tsp salt in medium bowl. Coat cauliflower steaks with tahini mixture and place on foil-lined baking sheet. Roast until tender and well browned, 15 to 20 minutes. (4-serving meal: use 2 tbsp lemon juice, ¼ cup olive oil, 1½ tsp salt) (TIP: Roast any leftover cauliflower florets along with the steaks.)

Stir remaining garlic, just half the dill, vinegar, and 1 tbsp olive oil into red lentil skordalia. Season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil)

Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add green beans and a pinch of salt and pepper and cook until charred in places, 5 to 8 minutes.

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