Cauliflower Steaks with Chimichurri and Warm Lentil Salad

Why You’ll Love This Recipe

• Hearty, plant-forward dinner that feels special yet cooks on a single sheet pan and one pot.
• Deeply caramelized cauliflower “steaks” contrasted with a bright, garlicky parsley chimichurri.
• Warm lentil-herb salad brings protein, texture, and color with juicy tomatoes and toasted walnuts.
• Make-ahead friendly components for weeknights or guests.

Grocery List

• Produce: 2 large cauliflower heads; flat-leaf parsley; fresh oregano (or dried); 3 garlic cloves; 1 lemon; 1 cup cherry tomatoes; 1/2 small red onion; fresh chives; fresh mint (optional).
• Dairy: Feta cheese (optional garnish).
• Pantry: French green (Puy) lentils; walnuts; extra-virgin olive oil; red wine vinegar; Dijon mustard; honey or maple syrup; bay leaf; smoked paprika; red pepper flakes; kosher salt; black pepper.

Full Ingredients

Cauliflower Steaks

• 2 large cauliflower heads
• 2 tbsp olive oil, plus 1 tbsp for the pan
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional)

Parsley-Garlic Chimichurri

• 1 cup finely chopped flat-leaf parsley (packed)
• 2 tbsp finely chopped fresh oregano (or 2 tsp dried)
• 3 small garlic cloves, very finely minced or grated
• 1/4–1/2 tsp red pepper flakes, to taste
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 2–3 tbsp red wine vinegar (start with 2, add more to taste)
• 1/3 cup extra-virgin olive oil
• 1/4 tsp kosher salt, plus more to taste
• Black pepper, to taste

Warm Lentil-Herb Salad

• 1 1/4 cups (250 g) French green (Puy) lentils, rinsed
• 4 cups water
• 1 bay leaf
• 3/4 tsp kosher salt, divided
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, very thinly sliced
• 1/3 cup (35 g) walnuts, toasted and roughly chopped
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh mint (optional)
• 1 1/2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Freshly ground black pepper, to taste

Optional Finish

• Crumbled feta (about 2 oz), lemon wedges, and flaky sea salt for serving

Step-by-Step Instructions

Step 1: Heat the oven and toast the walnuts

Preheat your oven to 450°F (232°C) with a rack in the upper third. Scatter the walnuts on a rimmed sheet pan and toast for 5–7 minutes, until fragrant and a shade darker. Transfer walnuts to a cutting board to cool, then roughly chop. Lightly brush the hot pan with 1 tbsp oil and return it to the oven to stay hot; a preheated pan helps the cauliflower char.

Step 2: Slice sturdy cauliflower “steaks”

Trim only the outer leaves from each cauliflower, keeping the core intact. Place the head core-side down. Using a large chef’s knife, slice off a thin slab from one side to create a flat base if needed, then cut 2 center-cut steaks, each 1 1/4–1 1/2 inches thick, slicing straight through the core so the steaks hold together. Reserve the loose florets for another use or roast alongside if space allows.

Step 3: Season and roast to deep caramelization

Brush both sides of the cauliflower steaks with 2 tbsp oil and season with 1 tsp kosher salt, 1/2 tsp black pepper, and smoked paprika if using. Place steaks on the preheated sheet pan. Roast for 15 minutes, flip carefully with a thin metal spatula, and roast another 10–15 minutes until the stems are tender and edges are well browned. For extra char, broil 2–3 minutes, watching closely.

Step 4: Simmer lentils to tender, not mushy

While the cauliflower roasts, combine lentils, 4 cups water, bay leaf, and 1/2 tsp salt in a saucepan. Bring to a boil, reduce to a lively simmer, and cook 20–25 minutes until the lentils are tender with a slight bite. Drain well, discard the bay leaf, and toss with a pinch of salt while warm.

Step 5: Stir together bright chimichurri

In a bowl, mix parsley, oregano, garlic, red pepper flakes, lemon zest, lemon juice, and 2 tbsp red wine vinegar. Whisk in 1/3 cup olive oil until glossy. Season with 1/4 tsp salt and black pepper to taste. Adjust acidity with another 1 tbsp vinegar if you like it punchier. Let it sit at least 10 minutes to bloom the flavors.

Step 6: Build the warm lentil-herb salad

In a large bowl, whisk 1 1/2 tbsp olive oil, 1 tbsp red wine vinegar, Dijon, honey, 1/4 tsp salt, and a few grinds of pepper. Add the warm lentils and toss to coat. Fold in cherry tomatoes, sliced red onion, chopped walnuts, parsley, chives, and mint (if using). Taste and adjust seasoning; the salad should be seasoned and slightly tangy.

Step 7: Plate and serve

Place a generous scoop of warm lentil salad on each plate. Top with a cauliflower steak. Spoon chimichurri over the steak, letting some run onto the lentils. Finish with extra parsley, a squeeze of lemon, flaky sea salt, and optional feta. Serve immediately while the steaks are hot and the salad is warm.

Pro Tips

• For intact steaks, keep the core attached and slice straight through it; use a very sharp, heavy knife.
• Preheating the sheet pan jump-starts browning and prevents steaming.
• Broil briefly at the end for a steakhouse-like char without overcooking the stems.
• Let chimichurri rest 10–20 minutes; the garlic softens and the herbs perfume the oil.
• Cook lentils just until tender; overcooking makes the salad muddy. Taste at 20 minutes and go from there.

Variations

• Grilled Cauliflower Steaks: Grill over medium-high heat (450°F/232°C) 5–6 minutes per side; brush with oil and season as directed.
• Nuttier Crunch: Swap walnuts for toasted almonds, pistachios, or pecans. Add pomegranate seeds for a sweet pop.
• Creamy Finish: Crumble feta or dollop thick yogurt on the plate before the steak; the tang plays beautifully with chimichurri.

Storage & Make-Ahead

Chimichurri keeps 4–5 days refrigerated; bring to room temperature and stir before serving. The lentil salad keeps 3–4 days; it’s best served warm or room temp, so rewarm gently or let stand 20 minutes out of the fridge. Roasted cauliflower steaks are best fresh but can be refrigerated up to 3 days; re-crisp on a hot sheet pan at 450°F (232°C) for 8–10 minutes. Prep ahead: toast walnuts and chop herbs up to 1 day in advance; slice onions and keep in cold water to mellow their bite.

Nutrition (per serving)

Approximate: 620 calories; 19 g protein; 52 g carbohydrates; 14 g fiber; 35 g fat; 5 g saturated fat; 560 mg sodium.