Crispy caramelized roasted cauliflower “steaks” served on a bed of lentils and sweet potato puree with a creamy tahini garlic sauce and a tangy chimichurri. Garnished with cilantro and toasted pepita seeds.
Cauliflower
Sweet Potatoes
Lentils
Tahini Sauce
Cilantro Lime Sauce
*I used pre-cooked lentils for convenience, but you can also cook your own from 3/4 cup dried lentils. Simply cover with water, bring to a boil over medium heat in a pot, reduce to a simmer, and cook until lentils are tender, about 15-20 minutes.
Find it online: https://theplantbasedwok.com/roasted-cauliflower-steak/