Cauliflower Steak with Pesto Lentils, Lemon Garlic Sauce and Greens

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes 2 generous servings (Can be easily doubled.)

This looks fancy and complicated.  No worries though.  It's quite simple to make, especially since you can make the lentils, lemon garlic sauce, and the walnut dukkah a couple of days in advance.  Then it's just a matter of roasting the cauliflower and sautéing the greens.  It is fancy looking and tastes so delicious, therefore, it's perfect for serving company.  

Lentils**: (These measurements will make a bit more than what you need for this recipe.)

1 cup dry French Lentils

Water

1 Stock Cube, crumbled

1 Bay Leaf

Basil Pesto (Here's a recipe for a vegan version of pesto.)

The lentils can be prepared using the bay leaf and stock cube a few days in advance and then be reheated when you're ready to serve this dish. You will only need about 1 cup cooked lentils.  Scoop out about 1 cup of the cooked lentils.  Add 1 Tablespoon of pesto and mix it into the lentils.  Set aside until you're ready to serve.  The remaining lentils can be frozen or used to make a salad or a wrap.

Lemon Garlic Sauce:

5 Tablespoons Sour Cream or Vegan Sour Cream or Plain Greek Yogurt

1 clove garlic, minced

Zest from 1/2 lemon

1 Tablespoon fresh lemon juice

Stir all the ingredients together in a small bowl.  Set aside.  You can chill this until it's time to serve.

Cauliflower:

1 large head of Cauliflower

2 Tablespoons Olive Oil

Kosher Salt, to taste

Freshly ground Pepper, to taste

Basil Pesto (Here's a recipe for a vegan version of pesto.)

Preheat the oven to 400F. Remove the outer leaves from the cauliflower head.  Cut two thick slices/slabs out of the cauliflower.  Save the remaining cauliflower for another recipe.  Place the slabs onto a parchment lined baking sheet.  Drizzle both sides with olive oil and sprinkle with salt and pepper.  Roast for 15 minutes and then carefully flip the slabs over. Roast another 15 minutes.  The cauliflower steaks are done when a sharp knife can easily go through and they are golden brown around the edges.  Remove them from the oven and spread 1 Tablespoon of pesto on both sides of each cauliflower steak. 

Greens:

4 cups or so of your favorite greens (kale, spinach, etc.)

1 clove garlic, sliced or minced

1 Tablespoon olive oil

While the cauliflower is roasting, heat the oil over medium heat in a large skillet.  Add the garlic and greens. Saute until the greens are wilted but still bright green.

Toppings: (optional)

3 Tablespoons toasted pumpkin seeds OR Homemade Walnut Dukkah (recipe follows)

To Assemble:

Spoon half of the lemon cream on each of two plates.  Smear it around so that it makes a round layer of cream on the plates.  Scoop out about 1/2 cup of the cooked pesto lentils on top of the lemon cream circles.  Carefully place a cauliflower "steak" on top of the lentils.  Spoon the sauteed greens on top of the cauliflower steaks.  Sprinkle with the Homemade Walnut Dukkah or toasted pumpkin seeds.  Serve.

How to Prepare French Lentils**: 
Place 1 cup of French Lentils in a sieve. Place the sieve over a bowl. Pour water over the lentils filling up the bowl with the water.
Swish the lentils around in the water by shaking the sieve. Drain the lentils by lifting the sieve out of the bowl of water.
Place the lentils in a saucepan. Add fresh water to the saucepan to cover the lentils by a good inch. (At this point, if desired, you can add some herbs such as a bay leaf or fresh thyme, spices, a stock cube, or aromatics such as onion and/or garlic to the pot.) 

Turn on the heat and bring the contents to a boil.
Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well using that sieve again.
When the lentils are cooled to room temperature, place them in an air tight container and refrigerate. 

1 cup of uncooked French Lentils will yield almost 4 cups when cooked! French lentils taste great added to your favorite salad. They also taste great in a wrap.
1 cup of cooked French Lentils have a whopping 15 grams of fiber. They are a good source of protein too. Here's a Husband-Tested Recipe for a Simple Lentil Salad that would make a great Meatless Monday meal.

Homemade Walnut Dukkah: Makes roughly 1 cup (more than what you'll need for the above recipe)

1/2 cup walnut halves

1/3 cup sesame seeds

2 Tablespoons cumin seeds

2 Tablespoons coriander seeds

1 teaspoon flaked sea salt

Preheat the oven to 350 F.  Place the walnuts on a baking pan and roast them for 5-10 minutes or until they become slightly darker and fragrant. Remove the walnuts and set aside. Toast the sesame seeds in a skillet over medium heat, about 3 minutes or so.  Place the sesame seeds in a bowl with the walnut pieces.  Add the cumin and coriander seeds to the now empty skillet and toast for 2 minutes, stirring frequently.  (They will making a popping sound.) Place the toasted spices, the walnuts, the sesame seeds, and salt in a spice grinder and grind.  Store in an air tight container in the fridge.  Sprinkle over salads, soups, hummus and anything else you fancy.