Tahini Cauliflower Steaks
with Red Lentil Skordalia & Charred Green Beans
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- 1 russet potato, peeled and diced into 1-inch pieces
- ½ cup red lentils
- 2 garlic cloves, peeled and minced (divided)
- 1 lemon, half juiced, half cut into wedges (divided)
- 4 tbsp tahini
- 1 tsp smoked paprika
- 1 head of cauliflower, trimmed and cut into four 1-inch steaks
- ¼ oz fresh dill, roughly chopped (divided)
- 2 tbsp white vinegar
- 6 oz green beans
- ¼ cup pumpkin seeds
- 4 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
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. Turn off heat and cover to keep warm.
Add just half the garlic, just 1 tbsp lemon juice, tahini, smoked paprika, 2 tbsp olive oil, and ¾ tsp salt to a medium bowl and whisk to combine. Coat cauliflower steaks with tahini mixture and place on a foil-lined baking sheet. Roast until tender and well browned, 15 to 20 minutes. TIP: Roast any leftover cauliflower florets along with the steaks.
Add 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 needed.
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!