Looking for something fresh, vegan and gluten free? Here you go!
Cauliflower steak is cauliflower sliced lengthwise into “steaks,” seasoned, and either grilled or roasted (I went for roasted) until tender on the inside and crispy on the outside.
The Cilantro Lime sauce is absolutely delicious! You can use it for just about anything; Tacos, burrito bowls, chips, eggs, and sandwiches. And it pairs beautifully with the flavors of this recipe.
This is one of those recipes that have several steps but the end result is worth it. And it still only takes 1 hour to prep, cook and have it on the table. So let’s get to it!
1 large head cauliflower
1 tbsp olive oil
1 tsp maple syrup
¼ tsp salt
1 tsp each smoked paprika and garlic seasoning
Sweet Potato Puree INGREDIENTS
1 lb (2-3 large or 454 g) sweet potatoes
⅓ cup plain yogurt
1 cup dried green, brown, or French lentils
2 cups water
1 bay leaf
½ tsp each cumin and garlic powder
Tahini Sauce INGREDIENTS
⅓ cup (85g) tahini
½ tsp garlic powder
4 tbsp lemon juice
½ tsp ground cumin
4–5 tbsp water
1 pinch salt
Cilantro Lime Sauce INGREDIENTS
1 small bunch cilantro
3 cloves garlic
3 tbsp lime juice
1 medium avocado
2 tbsp water
½ tsp each salt and pepper, to taste
Preheat oven to 400F
Prepare the potatoes.
Scrub the potatoes clean and cut into equal squares, this will make them cook faster.
Transfer the potatoes to a large stock pot enough to hold all the potatoes with some room on top. Cover the potatoes with an inch or two of cold water. Starting the potatoes in cold water helps them cook more evenly. Stir in the salt until dissolved. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a bare simmer. Do not cover. (Covering changes the environment in the world pot and can make the potatoes turn mushy.)
Check the potatoes after 5 minutes, most potatoes will be done in 10 to 20 minutes. The potatoes are done when they are tender all the way through. You can test this by poking the potato with a fork. If the utensil slides easily all the way to the center, the potatoes are done.
Remove from heat and drain.
Add ⅓ cup of yogurt and the potatoes to a food processor or blender and pulse until combined and smooth. If you do not have a food processor or blender, you can use a fork to mash the potatoes.
While the potatoes cook, prepare the lentils.
Transfer the lentils to a small saucepan and add the water. Add bay leaf, cumin and garlic seasonings. Bring the water to a rapid simmer over medium-high heat. Reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils. Simmer uncovered for 20 to 30 minutes.
While the lentils cook, prepare the cauliflower.
Slice cauliflower into 1-inch steaks from the base to the top. (There will be loose florets; you can roast these in the pan along with the steaks).
Lentils are cooked as soon as they are tender and no longer crunchy. Strain the lentils and remove the bay leaf, if used. Return the lentils to the pan and stir in 1/4 teaspoon salt. Taste and add more salt as needed.
Place cauliflower steaks on a baking sheet lined with foil, drizzle on olive oil and maple syrup, and rub to coat both sides, then sprinkle on salt and the smoked paprika and garlic seasoning.
Bake for 25 minutes, flipping once halfway, until tender and browned on both sides.
While cauliflower cooks, prep the sauces.
Tahini sauce, whisk all ingredients in a small bowl until combined. Add as much water as needed to achieve desired consistency.
Cilantro Lime sauce, combine all ingredients in a food processor/blender and blend until smooth.
Now for the presentation…
Spoon a layer of sweet potato puree onto the plate, then sprinkle with lentils, place a cauliflower steak on top, and drizzle with both sauces. Garnish with a sprinkle of chopped cilantro.