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Tahini Cauliflower Steaks with Red Lentil Skordalia & Charred Green Beans
2 or 4 Serving Dinner

Tahini Cauliflower Steaks

with Red Lentil Skordalia & Charred Green Beans

Skordalia is a Greek garlic dip made from puréed potatoes and vinegar or lemon juice. In this version, earthy red lentils bump up the protein, and it’s topped with tender roasted cauliflower steaks and a smoky tahini sauce. A sprinkling of fresh dill adds an herby note, while pumpkin seeds add crunch.

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
710
FAT
31g
CARBOHYDRATES
81g
PROTEIN
35g

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INGREDIENTS

  1. 1 russet potato, peeled and diced into 1-inch pieces
  2. 1/2 cup red lentils, rinsed and sorted
  3. 2 garlic cloves, peeled and minced (divided)
  4. 1 lemon, half juiced, half cut into wedges (divided)
  5. 4 tbsp tahini
  6. 1 tsp smoked paprika
  7. 1 cauliflower, trimmed and cut into four 1-inch steaks
  8. 0.25 oz dill, roughly chopped (divided)
  9. 2 tbsp white vinegar
  10. 6 oz green beans, trimmed
  11. 1/4 cup pumpkin seeds
  12. 1/4 cup olive oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: sesame
Tools: Small saucepan with lid, Large nonstick skillet, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
710
FAT
31g
CARBOHYDRATES
81g
PROTEIN
35g

Get Recipes Delivered

INSTRUCTIONS

1
Start the skordalia

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.)

2
Roast the cauliflower

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.)

3
Finish the red lentil skordalia

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)

4
Char the beans

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.

5
Serve

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!

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