Roasted Cauliflower Steaks with flavorful Romesco Sauce over a bed of simply seasoned lentils. A quick and easy sheet pan dinner – vegan, plant-powered, and full of flavor!
Oh, mirror in the sky what is love? Can the child within my heart rise above? Can I sail through the changin’ ocean tides?Can I handle the seasons of my life? ~Stevie Nicks
We loved this simple vegan dinner the other night and thought I’d share. Roasted Cauliflower nestles in flavorful Romesco Sauce over a bed of simmered lentils. It’s a nutritious meal, full of flavor and goodness, that comes together quickly and easily. Truly the place where healthy meets delicious!
What I love about this recipe is how the Romesco Sauce ingredients roast at the same time as the cauliflower, and while those are baking away in the oven, the lentils are simmering on the stovetop, giving you a little hands-off time before dinner time. Then it’s just a matter of whizzing up the flavorful sauce and assembling. A tasty, easy, vegan sheet pan dinner.
Fall has arrived and I’ve been enjoying these brisk temperatures. Something about it makes me feel very alive. When you see the falling of the leaves, the wilting of the flowers, the dying off of nature, it’s a good reminder of how precious this life is. I know it will end, and in a way, I suppose it must, for it to mean something. And then the questions begin to surface, like, have I loved deeply enough? Or dug down far enough within myself to fully experience this life, or shed enough of what is not real? Big sigh…
What you’ll need:
- Lentils: FYI- small lentils cook fastest! I love these black caviar lentils– done in 20 minutes!
- a large head of cauliflower
- red bell pepper
- red onion, sliced
- garlic cloves
- almonds (Marcona almonds are nice, or toasted hazelnuts)
- olive oil
- red wine vinegar or sherry vinegar
- tomato paste (or sub sundried tomatoes)
- salt and spices: smoked paprika, cumin, coriander, cayenne
How to make Roasted Cauliflower with Romesco Sauce
Preheat the oven and start the lentils cooking on the stovetop. These are the tiny Black caviar lentils that cook in 20 minutes- a lifesaver on busy nights!
Make the quick marinade and brush it over the cauliflower and bell pepper, onion and garlic.
Roast until the stems of the cauliflower are fork-tender.
When the peppers are collapsing, make the romesco sauce.
Blend until well combined but not too smooth.
Optional: Place it in a pan to keep warm, and deepen the flavor.
Season the lentils with a little olive oil if you like.
Assemble! Divide lentils among bowls, divide romesco sauce, then top with the roasted cauliflower. Sprinkle with some fresh herbs and you are good to go.
Hope you are having a beautiful fall week.
More recipes you may enjoy
- Simple Romesco Sauce Recipe
- Our 25 BEST Lentil Recipes! (Plus how to cook Lentils)
- Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce
- Lentil Bolognese
- Roasted Fingerling Potatoes with Romesco Sauce
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!
- 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)
garnish: drizzle of olive oil
- 1 medium 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 almonds (Marcona are nice, or sub toasted hazelnuts, walnuts, pinenuts, etc)
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 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)
Preheat oven to 425 F
Spray an extra-large, parchment-lined sheet pan with spray olive oil. ( You may need two if using small pans)
Cut a whole cauliflower into ½-¾ inch slices or “steaks”, and then trim the leaves, leaving the stems. (TIP: leaving the leaves on until after slicing, helps them stay together better while you slice). Place these on the sheet pan.
Slice the onion into 1/2 inch thick rings and quarter the bell pepper removing seeds and place on the sheet pan, along with the whole garlic cloves.
In a small bowl mix the marinade ingredients together, then brush liberally over the cauliflower, getting the edges too. Brush any remaining over the onion, garlic and bell pepper.
Bake in the oven until the cauliflower steaks are fork-tender and peppers are tender and collapsing, about 35 minutes, checking on the garlic, halfway through. Remove the garlic when golden, ahead of time if need be.
Romesco Sauce: Place the roasted peppers, onion, garlic, and nuts in a food processor and pulse until chopped. Add the salt and spices, tomato paste, vinegar, olive oil and a little water. Pulse again until well combined, leaving a little texture. Add more water to loosen it and get it saucier- if you like, or keep it thick up to you. Taste and adjust salt and heat level.
Assemble your bowls. Drizzle warm, drained lentils with a little olive oil, and divide among bowls, spoon romesco sauce on the other side of the lentils, top with a couple of cauliflower steaks.
Scatter with fresh parsley. Enjoy!
Feel free to season the lentils with any additional aromatics: adding garlic clove, dried herbs, bay leaves, to the cooking liquid.
Leftovers can be reheated (baked). If reheating the romesco sauce, stir in another tablespoon of water to prevent it from drying out.
Keywords: Romesco Cauliflower, Cauliflower Steaks with Romesco Sauce, roasted cauliflower steaks with romesco sauce,