Cauliflower Steaks with Romesco Sauce and Lentils

Name: Cauliflower Steaks with Romesco Sauce and Lentils
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Spanish
Ingredients: 1 cup dry lentils (beluga, black caviar lentils, french green lentils, etc- small lentils cook the fastest!); 6 cups water; 1 teaspoon salt; optional additions: garlic cloves, bay leaves, sliced onion, dried herbs ( thyme, oregano); 1 extra-large cauliflower; 1 large bell pepper, halved or quartered; ½ red onion, sliced; 4-6 fat garlic cloves; 3 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon coriander; 3/4 teaspoon salt; ½ cup toasted almonds (Marcona almonds are nice here, or sub toasted hazelnuts, or toasted pine nuts); 2 teaspoons smoked paprika; ½ teaspoon salt and pepper each, more to taste; ¼- ½ teaspoon cayenne or chili flakes- add to taste; 1 tablespoon tomato paste; 1 tablespoon red wine vinegar or sherry vinegar; 1/4 cup olive oil; 2-4 tablespoons water (to desired consistency)

Instructions

Prep:20minCook:35min

Roasted Cauliflower Steaks with Romesco Sauce over a bed of simply seasoned lentils. A quick and easy sheet pan dinner - vegan, plant-powered, and full of flavor!

Updated at: Tue, 14 Jul 2026 08:26:48 GMT