Paprika-Seared Cauliflower Steaks with Red Lentils, Romesco & Fresh Herb Chimichurri

Ingredients

Cauliflower

• 1 head of cauliflower

• 1/4 cup olive oil

• 1 tablespoon paprika

• 2 teaspoons salt

• 2 teaspoons black pepper

Chimichurri Sauce

• 2 tablespoons finely chopped basil

• 2 tablespoons finely chopped mint

• 2 tablespoons finely chopped parsley

• 2 tablespoons finely chopped chives

• 1/4 cup olive oil

• 3 tablespoons apple cider vinegar

• 1 garlic clove, grated

• Salt and pepper, to taste

Lentils

• 3/4 cup red lentils

• 3 cups water

• 2 teaspoons Italian seasoning

• 1 teaspoon salt (plus more to taste)

• 1/2 teaspoon black pepper (plus more to taste)

• 1 garlic clove, peeled

Romesco Sauce

• 1/4 cup olive oil, plus 3 tablespoons (divided)

• 2 red bell peppers

• 2 garlic cloves, peeled

• 1/4 cup breadcrumbs

• 1/4 cup toasted almonds

• 3–4 tablespoons water (add more as needed)

• 1 teaspoon cayenne pepper

• 2 teaspoons paprika

• Salt and pepper, to taste

Directions

Lentils

1. In a medium pot, combine the lentils, water, Italian seasoning, salt, pepper, and garlic clove.

2. Bring to a boil, then reduce to a simmer. Cook for about 9 minutes, or until tender.

3. Drain any excess water and remove the garlic clove.

4. Adjust seasoning with additional salt, pepper, and Italian seasoning to taste.

Romesco Sauce

1. Preheat the oven to 400°F (200°C ).

2. Place the bell peppers and garlic cloves on a baking tray. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Rub to coat evenly.

3. Roast for 12–15 minutes, or until the pepper skins are blistered.

4. Toast the almonds in the oven for about 5 minutes.

5. Transfer the roasted peppers to a bowl and cover with plastic wrap for 10 minutes to steam.

6. Remove and discard the blistered skins, seeds, and stems.

7. Add the peeled peppers, garlic, toasted almonds, breadcrumbs, 1/4 cup olive oil, water, cayenne, and paprika to a blender. Blend until smooth.

8. Adjust consistency by adding more water to thin or more breadcrumbs to thicken. Season with salt and pepper to taste.

Cauliflower

1. Slice the cauliflower into 1/2-inch steaks. You should have about 3 intact steaks. Cut the remaining cauliflower into florets and set aside.

2. Place the steaks on a tray. Drizzle with olive oil and evenly season both sides with paprika, salt, and pepper. Rub to coat.

3. Heat the remaining olive oil in a skillet over medium heat.

4. Once hot, sear the cauliflower steaks for 3–4 minutes per side, or until tender and golden. Press gently with a spatula to ensure even browning.

5. Meanwhile, boil the remaining florets in salted water for about 5 minutes, until tender. Drain well.

Chimichurri

1. In a bowl, combine the chopped herbs, grated garlic, olive oil, and apple cider vinegar.

2. Season with salt and pepper to taste. Mix well.

To Assemble

1. Spoon about 1/4 cup romesco sauce onto the center of the plate and swirl outward.

2. Add 1/4 cup of lentils on top of the sauce to create height.

3. Place one cauliflower steak over the lentils and arrange the steamed florets around the plate.

4. Drizzle chimichurri generously over the cauliflower. Serve and enjoy.