Roasted Lentil and Cauliflower Steaks with Herb Yogurt Sauce

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

Roasted Lentil and Cauliflower Steaks with Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Roasted Lentil and Cauliflower Steaks with Herb Yogurt Sauce

Enjoy a hearty vegetarian dinner featuring tender roasted cauliflower steaks topped with a savory lentil medley, drizzled with a refreshing herb-infused nonfat Greek yogurt sauce. This dish provides an appealing combination of textures and flavors while remaining high in protein, low in fat, and completely gluten-free.

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NUTRITION

413kcal
Protein
38.5g
Fat
6.2g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

1 cup cooked Green Lentils

0.75 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

1.5 tbsp Lemon Juice

2 tbsp Fresh Parsley

2 tbsp Fresh Dill

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the cauliflower into thick steaks. Brush both sides lightly with olive oil and season with salt and pepper.

  • 3

    Place the cauliflower steaks on a baking sheet and roast in the oven for 25-30 minutes until tender and golden, flipping halfway through.

  • 4

    While the cauliflower roasts, gently reheat the cooked green lentils in a small pot and season with a pinch of salt and pepper.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, minced garlic, lemon juice, chopped parsley, and dill. Stir until well blended; adjust seasoning as needed.

  • 6

    To plate, lay down the roasted cauliflower steak, top with a generous scoop of warm lentils, and drizzle with the herb yogurt sauce.

  • 7

    Serve immediately and enjoy a balanced, protein-rich, gluten-free meal.

Roasted Lentil and Cauliflower Steaks with Herb Yogurt Sauce

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

Roasted Lentil and Cauliflower Steaks with Herb Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Roasted Lentil and Cauliflower Steaks with Herb Yogurt Sauce

Enjoy a hearty vegetarian dinner featuring tender roasted cauliflower steaks topped with a savory lentil medley, drizzled with a refreshing herb-infused nonfat Greek yogurt sauce. This dish provides an appealing combination of textures and flavors while remaining high in protein, low in fat, and completely gluten-free.

NUTRITION

413kcal
Protein
38.5g
Fat
6.2g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

1 cup cooked Green Lentils

0.75 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

1.5 tbsp Lemon Juice

2 tbsp Fresh Parsley

2 tbsp Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the cauliflower into thick steaks. Brush both sides lightly with olive oil and season with salt and pepper.

  • 3

    Place the cauliflower steaks on a baking sheet and roast in the oven for 25-30 minutes until tender and golden, flipping halfway through.

  • 4

    While the cauliflower roasts, gently reheat the cooked green lentils in a small pot and season with a pinch of salt and pepper.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, minced garlic, lemon juice, chopped parsley, and dill. Stir until well blended; adjust seasoning as needed.

  • 6

    To plate, lay down the roasted cauliflower steak, top with a generous scoop of warm lentils, and drizzle with the herb yogurt sauce.

  • 7

    Serve immediately and enjoy a balanced, protein-rich, gluten-free meal.