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.
Nutrition (per serving)
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INGREDIENTS
- 1 russet potato, peeled, cut into 1-inch pieces and cut into 1-inch pieces
- 1/2 cup red lentils, rinsed and sorted
- 2 garlic cloves (divided), peeled and minced
- 1 lemon (divided), half juiced and half cut into wedges
- 1/4 cup tahini
- 1 tsp smoked paprika
- 1 cauliflower head, trimmed and cut into four 1-inch steaks
- 0.25 oz dill, roughly chopped (divided)
- 2 tbsp white vinegar
- 6 oz green beans, trimmed
- 1/4 cup pumpkin seeds
Nutrition (per serving)
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INSTRUCTIONS
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!
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Greek Butter Beans with Lemon Potatoes & Tzatziki
Greek Summer Pilaf with Dolmas & Grilled Carrots
Lemon Braised Chickpeas with Rosemary & Cashew Cheese
Black Bean Bowls with Carrot Poblano Quinoa & Spicy Ranch
