Crispy Cauliflower Steaks with Herbed Lentils

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Steaks with Herbed Lentils

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Steaks with Herbed Lentils

Enjoy a delicious, hearty meal featuring a crispy, roasted cauliflower steak paired with savory herbed lentils and marinated tempeh. This dish is beautifully seasoned with fresh garlic, thyme, rosemary, and parsley, creating a balanced and satisfying plate that not only delights the senses but also fuels your body with clean, nutrient-rich ingredients.

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NUTRITION

529kcal
Protein
35.2g
Fat
24g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Cauliflower Steak (250g)

3/4 cup cooked lentils (150g)

3 ounces tempeh (85g)

1 tbsp olive oil

2 cloves garlic

1 tbsp fresh thyme

1 tbsp fresh rosemary

1 tbsp fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice a thick, even cauliflower steak from the center of a cauliflower head. Brush it lightly with olive oil and season with salt, pepper, and a sprinkle of fresh thyme and rosemary.

  • 3

    Place the cauliflower steak on a baking sheet lined with parchment paper and roast for about 25-30 minutes, flipping halfway through until it is golden and crispy on the edges.

  • 4

    While the cauliflower roasts, heat a small drizzle of olive oil in a skillet over medium heat. Add minced garlic and sauté briefly until fragrant.

  • 5

    Add the cooked lentils to the skillet along with the remaining thyme, rosemary, and fresh parsley. Stir gently to combine and warm the lentils.

  • 6

    In a separate pan, lightly sear the tempeh slices (cut from a 3-ounce portion) until they achieve a crisp, golden-brown exterior.

  • 7

    To assemble, plate a serving of herbed lentils as the base, top with the roasted cauliflower steak, and arrange the seared tempeh alongside. Garnish with a final sprinkle of fresh parsley.

Crispy Cauliflower Steaks with Herbed Lentils

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Steaks with Herbed Lentils

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Steaks with Herbed Lentils

Enjoy a delicious, hearty meal featuring a crispy, roasted cauliflower steak paired with savory herbed lentils and marinated tempeh. This dish is beautifully seasoned with fresh garlic, thyme, rosemary, and parsley, creating a balanced and satisfying plate that not only delights the senses but also fuels your body with clean, nutrient-rich ingredients.

NUTRITION

529kcal
Protein
35.2g
Fat
24g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Cauliflower Steak (250g)

3/4 cup cooked lentils (150g)

3 ounces tempeh (85g)

1 tbsp olive oil

2 cloves garlic

1 tbsp fresh thyme

1 tbsp fresh rosemary

1 tbsp fresh parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice a thick, even cauliflower steak from the center of a cauliflower head. Brush it lightly with olive oil and season with salt, pepper, and a sprinkle of fresh thyme and rosemary.

  • 3

    Place the cauliflower steak on a baking sheet lined with parchment paper and roast for about 25-30 minutes, flipping halfway through until it is golden and crispy on the edges.

  • 4

    While the cauliflower roasts, heat a small drizzle of olive oil in a skillet over medium heat. Add minced garlic and sauté briefly until fragrant.

  • 5

    Add the cooked lentils to the skillet along with the remaining thyme, rosemary, and fresh parsley. Stir gently to combine and warm the lentils.

  • 6

    In a separate pan, lightly sear the tempeh slices (cut from a 3-ounce portion) until they achieve a crisp, golden-brown exterior.

  • 7

    To assemble, plate a serving of herbed lentils as the base, top with the roasted cauliflower steak, and arrange the seared tempeh alongside. Garnish with a final sprinkle of fresh parsley.