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Crispy Roasted Cauliflower Steaks with Zesty Chimichurri and Lentils

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A healthy and flavorful dinner featuring crispy roasted cauliflower steaks paired with a bright chimichurri sauce and hearty lentils. This easy recipe is perfect for a cozy, nourishing meal.

Ingredients

Scale
  • 1 large head of cauliflower (firm, white with tight florets)
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley, packed (flat-leaf preferred)
  • 1/2 cup fresh cilantro (optional)
  • 3 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • 1 cup brown or green lentils, rinsed and drained
  • 3 cups vegetable broth (or water with veggie bouillon cube)
  • 1 small onion, finely chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 bay leaf
  • Salt and pepper, to taste

Instructions

  1. Remove the leaves from the cauliflower and trim the stem end, keeping the core intact. Place the cauliflower upright on a cutting board and slice into 3/4-inch thick steaks, about 3-4 steaks per head.
  2. Transfer the cauliflower steaks to a baking sheet lined with parchment paper. Brush both sides with olive oil, then sprinkle with smoked paprika, salt, and pepper. Ensure they are well coated.
  3. Preheat oven to 425°F (220°C). Roast the cauliflower steaks for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges but tender inside.
  4. While the cauliflower roasts, heat a splash of olive oil in a saucepan over medium heat. Sauté onion, carrot, and celery until softened, about 5-7 minutes.
  5. Add lentils, bay leaf, and vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer until lentils are tender, about 25 minutes. Season with salt and pepper, remove bay leaf, and keep warm.
  6. Combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, lemon juice, salt, and pepper in a food processor. Pulse while slowly drizzling in olive oil until a vibrant, slightly chunky sauce forms.
  7. Plate the roasted cauliflower steaks over a scoop of lentils. Spoon chimichurri generously over the top and add an extra drizzle of olive oil if desired.

Notes

Keep the cauliflower core intact to hold the steaks together. Roast at high heat for crispy edges and tender inside. Make chimichurri fresh or up to an hour ahead for best flavor. Lentils can be cooked ahead or canned lentils can be used for faster prep. Avoid overcrowding cauliflower on the pan for even roasting.

Nutrition

Keywords: cauliflower steaks, roasted cauliflower, chimichurri, lentils, healthy dinner, plant-based, gluten-free, vegan, easy recipe

Find it online: https://lucydishes.com/crispy-roasted-cauliflower-steaks-with-zesty-chimichurri-and-lentils-recipe-for-easy-healthy-dinner/