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 hearty and satisfying plate featuring thick, crispy cauliflower steaks served atop a bed of herbed lentils and complemented by pan-fried tempeh. This dish melds savory roasted flavors with fresh herbs for a delicious and well-balanced meal.

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NUTRITION

562kcal
Protein
41.3g
Fat
20.9g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1 serving Cauliflower Steak (200g)

1 cup Cooked Lentils (198g)

100g Tempeh

2 teaspoons Olive Oil

2 tablespoons Fresh Parsley

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the cauliflower into thick steaks, about 1-inch thick.

  • 2

    Drizzle the cauliflower steaks with half of the olive oil and season with a pinch of salt and black pepper. Place them on a baking sheet.

  • 3

    Roast the cauliflower in the oven for 25-30 minutes, flipping halfway through, until golden and crispy on the edges.

  • 4

    While the cauliflower roasts, warm the cooked lentils in a small pot over medium heat. Stir in minced garlic and chopped fresh parsley. Adjust seasoning with salt and pepper.

  • 5

    Thinly slice the tempeh into strips. In a pan over medium-high heat, add the remaining olive oil and sauté the tempeh until crispy and browned on all sides, about 5-7 minutes.

  • 6

    To plate, place the roasted cauliflower steak as the base, spoon the herbed lentils over it, and top with crispy tempeh strips. Garnish with additional parsley if desired.

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 hearty and satisfying plate featuring thick, crispy cauliflower steaks served atop a bed of herbed lentils and complemented by pan-fried tempeh. This dish melds savory roasted flavors with fresh herbs for a delicious and well-balanced meal.

NUTRITION

562kcal
Protein
41.3g
Fat
20.9g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1 serving Cauliflower Steak (200g)

1 cup Cooked Lentils (198g)

100g Tempeh

2 teaspoons Olive Oil

2 tablespoons Fresh Parsley

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the cauliflower into thick steaks, about 1-inch thick.

  • 2

    Drizzle the cauliflower steaks with half of the olive oil and season with a pinch of salt and black pepper. Place them on a baking sheet.

  • 3

    Roast the cauliflower in the oven for 25-30 minutes, flipping halfway through, until golden and crispy on the edges.

  • 4

    While the cauliflower roasts, warm the cooked lentils in a small pot over medium heat. Stir in minced garlic and chopped fresh parsley. Adjust seasoning with salt and pepper.

  • 5

    Thinly slice the tempeh into strips. In a pan over medium-high heat, add the remaining olive oil and sauté the tempeh until crispy and browned on all sides, about 5-7 minutes.

  • 6

    To plate, place the roasted cauliflower steak as the base, spoon the herbed lentils over it, and top with crispy tempeh strips. Garnish with additional parsley if desired.