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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.
