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 satisfying, plant-forward dinner featuring thick, roasted cauliflower steaks paired with a hearty bed of herbed lentils accentuated with a sprinkle of nutritional yeast. The dish combines crispy edges and tender centers, elevated by aromatic garlic and fresh herbs for a comforting yet light meal.

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NUTRITION

506kcal
Protein
32.6g
Fat
16.3g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (approx 300g, sliced into steaks)

1 cup cooked Lentils (approx 198g)

1 tablespoon Olive Oil

2 tablespoons Nutritional Yeast

1 small Red Onion, thinly sliced

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

1 teaspoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Slice the cauliflower into 1-inch thick steaks. Arrange them on the baking sheet and drizzle lightly with half of the olive oil, then season with salt and pepper.

  • 3

    Roast the cauliflower in the oven for 20-25 minutes, flipping halfway through, until the edges are crispy and golden.

  • 4

    While the cauliflower roasts, heat the remaining olive oil in a pan over medium heat. Add the thinly sliced red onion and sauté until softened, about 3-4 minutes.

  • 5

    Add the minced garlic and cook for an additional minute until fragrant.

  • 6

    Stir in the cooked lentils, fresh thyme, and half of the chopped parsley. Season with salt and pepper, and warm through for 3-5 minutes.

  • 7

    Just before serving, sprinkle the herbed lentils with nutritional yeast and the remaining parsley for an extra boost of flavor.

  • 8

    Plate a roasted cauliflower steak alongside a generous serving of herbed lentils, and enjoy a hearty, protein-packed meal.

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 satisfying, plant-forward dinner featuring thick, roasted cauliflower steaks paired with a hearty bed of herbed lentils accentuated with a sprinkle of nutritional yeast. The dish combines crispy edges and tender centers, elevated by aromatic garlic and fresh herbs for a comforting yet light meal.

NUTRITION

506kcal
Protein
32.6g
Fat
16.3g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 medium head Cauliflower (approx 300g, sliced into steaks)

1 cup cooked Lentils (approx 198g)

1 tablespoon Olive Oil

2 tablespoons Nutritional Yeast

1 small Red Onion, thinly sliced

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

1 teaspoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Slice the cauliflower into 1-inch thick steaks. Arrange them on the baking sheet and drizzle lightly with half of the olive oil, then season with salt and pepper.

  • 3

    Roast the cauliflower in the oven for 20-25 minutes, flipping halfway through, until the edges are crispy and golden.

  • 4

    While the cauliflower roasts, heat the remaining olive oil in a pan over medium heat. Add the thinly sliced red onion and sauté until softened, about 3-4 minutes.

  • 5

    Add the minced garlic and cook for an additional minute until fragrant.

  • 6

    Stir in the cooked lentils, fresh thyme, and half of the chopped parsley. Season with salt and pepper, and warm through for 3-5 minutes.

  • 7

    Just before serving, sprinkle the herbed lentils with nutritional yeast and the remaining parsley for an extra boost of flavor.

  • 8

    Plate a roasted cauliflower steak alongside a generous serving of herbed lentils, and enjoy a hearty, protein-packed meal.