Cauliflower Steaks with Lentils and Mustard Vinaigrette

I love cauliflower and eat it almost everyday, whether it's roasted, raw, riced, or formed into a pizza crust. Because of it's sturdier nature it makes for a great veggie 'steak' option. I like it best when served with lentils and a tangy mustard vinaigrette! (This vinaigrette also makes an amazing salad dressing!!!) Bonus points if you throw this whole meal on top of a bed of greens! 

Cauliflower Steaks with Lentils and Mustard Vinaigrette
Cauliflower Steaks
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Cauliflower Steaks with Lentils and Mustard Vinaigrette
Ingredients
  • 1 large cauliflower
  • 1 package pre-cooked lentils (Trader Joe's has a great option!)
  • 1 tablespoon dijon mustard
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
Instructions
1) Preheat oven to 400 degrees. Slice into 1/2 inch steaks from top to bottom. Forming at least 3 or 4 'good' size steaks. The slices on the ends will be small and will likely crumble into florets. Keep these as florets and roast along with the steaks to be eaten separately.2) Gently place steaks on baking sheet and roast in the oven for 25 minutes, gently flipping each steak about halfway through.3) Heat lentils. Prepare mustard vinaigrette by whisking mustard, olive oil and red wine vinegar.4) Serve immediately by placing lentils and mustard vinaigrette over top the steaks. Serve with a big green salad!
Details
Prep time: Cook time: Total time: Yield: 3-4 servings
Cauliflower Steaks with Lentils and Mustard Vinaigrette
MainsKristen CarliComment