Carolyn's Dish / Sides & Salads / Vegetarian
Herb Salt-Crusted Cauliflower Steaks with Beluga Lentils and Fresh Mozzarella Recipe
Servings
2
Ingredients
- 1 cauliflower
- olive oil
- ¾ cup minced mixed fresh herbs (see note at the bottom)
- 2 cloves garlic (chopped finely (use a knife))
- ¾ tsp coarse flaked salt (maldon) or less than ½ tsp. kosher salt
- ½ cup lentils (I like beluga or du puy)
- 1 tbsp olive oil
- 1 tbsp capers (preferably salt packed, rinsed)
- 1-2 tbsp lemon juice
- 1 medium size ball of fresh mozzarella (torn into large pieces)
Instructions
- 1
Preheat oven to 400˚F.
- 2
Remove the outer leaves from the cauliflower and leave the large stem at the bottom intact.
- 3
Slice the cauliflower lengthwise into “steaks” about 1-inch thick. You will get 2-3 nice steaks and a bunch of loose pieces. Place it all on a parchment lined cookie sheet and drizzle with olive oil.
- 4
Mix the minced herbs and chopped garlic together and remove 2 tbsp. of the mixture and set aside for the lentils. Sprinkle the remaining mixture over the cauliflower steaks.
- 5
Roast the cauliflower for about 40-50 minutes or until browned and a little charred on the edges.
- 6
In the meantime, bring a small pot of water to boil. Place the lentils in the boiling water and cook for 12 minutes, then drain.
- 7
Heat a small fry pan over medium heat, add the olive oil, add the cooked lentils, cook for 3-4 minutes or until a few of them have opened a little. Add the reserved herb mixture, capers and lemon juice. Mix together. Remove from the heat.
- 8
Place one cauliflower steak and some loose spices on each plate. Distribute the lentils between the two plates over the cauliflower steak. Arrange the mozzarella pieces through the lentils, drizzle with olive oil and season with salt and freshly ground pepper.
Notes
For the minced fresh herbs: I use whatever I have on hand but my preference would be a little parsley, thyme, rosemary, chives and basil,
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
Frequently Asked Questions
How do I make Herb Salt-Crusted Cauliflower Steaks with Beluga Lentils and Fresh Mozzarella?
This Herb Salt-Crusted Cauliflower Steaks with Beluga Lentils and Fresh Mozzarella recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this herb salt-crusted cauliflower steaks with beluga lentils and fresh mozzarella recipe make?
This recipe makes 2 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this herb salt-crusted cauliflower steaks with beluga lentils and fresh mozzarella?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.