Cauliflower Steaks with Charred Red Pepper Sauce and Lentils

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   First, prepare the lentils.

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   (I usually opt to do this the night before or earlier in the week to save time, and then just microwave them right before serving.)

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   Rinse lentils in a strainer.

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   Add to a small pot with 1 1/4 cups water.

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   Bring to a boil and simmer until tender, about 40 minutes.

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   Drain any remaining liquid.

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   Next, char the peppers for the red pepper sauce.

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   Preheat your broiler, position a rack near the top of the oven, and line a baking sheet with foil.

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   I like to de-stem my peppers, scrape out the seeds, and cut them into 2-4 pieces before broiling.

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    Just place them skin-side up on the baking sheet.

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    Alternatively, you could broil them whole, turning occasionally, and de-stem and de-seed them afterwards.

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    It should take you about 6 minutes to broil them.

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    Check on them occasionallymost broilers are uneven, and you will probably need to rotate your pan halfway through.

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    Remove your peppers from the baking sheet after broiling; youll need the baking sheet for the cauliflower.

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    (Do not remove the pepper skins.

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    You want to leave them on to get that nice charred flavor in your sauce.)

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    For the cauliflower steaks, preheat oven to 425 degrees F. (If you have an oven thermometer, be sure to check it!

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    Many ovens will say they are preheated after the broiler has been on, but the bottom of the oven is completely cold.

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    If you dont have an oven thermometer, just let the oven warm up for a few extra minutes.)

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    Trim the outside leaves from your head of cauliflower.

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    Place it stem down on a cutting board, and cut 4 1/2-inch steaks from the center of the cauliflower, the part that connects to the stem.

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    You can also chop up the remaining hunks of cauliflower and roast them too, or you can save them for another use.

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    (May I suggest leek and cauliflower potato skins?)

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    You will probably have 2 really good steaks from the center that wont fall apart at all, and two others that may fall apart a bit while cooking.

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    Thats oky!

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    Each person gets one nice steak and one thats in pieces.

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    Place steaks on lined baking sheet.

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    Brush each side with olive oil and sprinkle with salt and pepper.

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    Roast until tender and golden on both sides, about 20 minutes, flipping once (gently!)

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    around the 12-minute mark.

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    While the oven is preheating and the steaks are cooking, whip up the charred red pepper sauce.

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    Youve already charred the peppers, so youve got a head start.

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    If you have an immersion blender, simply add all ingredients to a small pot and blend until smooth.

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    If using a regular blender, add all ingredients and blend until smooth, then pour into a small pot.

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    Simmer over low heat for 15 minutes, stirring occasionally.

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    You can also let it go a little shorter or longer, basically until whenever the cauliflower is done.

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    At this point, you can blend it again to get it extra smooth (easy if you have an immersion blender), or simply serve it as-is.

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    Serve immediately once cauliflower is done.

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    Place the cauliflower steaks on top of a scoop of lentils, and ladle red pepper sauce over the top.

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    Enjoy!

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    Sauce adapted slightly from the Tasting Table, via Smitten Kitchen.

* Per serving · 4 servings · Values may vary.

No additional tips available.