CAULIFLOWER STEAKS WITH RED LENTIL HUMMUS

Makes 4 steaks, 30 minutes

INGREDIENTS

STEAKS

• 2 cauliflower heads

• 2 tbsp avocado oil or ghee (for baking)

• 1-2 tsp cumin powder, freshly ground (add more to taste)

• Salt and pepper the taste

RED LENTIL HUMMUS (one pot with immersion blender)

• 1 cup dried red lentils

• 2 cups water or veggie broth

• 2 tbsp tahini

• 1 tbsp coconut oil

• 1/2 tsp ginger powder

• 1/2 tsp cumin powder, freshly ground

• 1/2 tsp coriander powder, freshly ground

• 1/4 tsp turmeric

• 1/4 tsp cardamom powder, freshly ground

• Dash of cayenne pepper (optional, good for kaphas during winter and spring)

• Juice of 1 medium lemon

• Salt & pepper to taste

SERVING

• Spritz of fresh lemon/ lime juice

• Fresh cilantro or parsley, chopped

• Steamed kale or spinach

DIRECTIONS

1. Preheat the oven to 500 degrees Fahrenheit. 

2. While that is preheating, start making the hummus - add the bring the red lentils, turmeric, and water/broth to a boil in a medium pot. Reduce to a simmer and allow to cook until the red lentils are soft and water is absorbed (about 15-20 minutes).

3. Once the red lentils are cooked, remove from heat and allow to cool. Then add all the other ingredients for the hummus to the pot and blend using an immersion blender (you can also transfer to a regular blender, this way just makes less dishes :)). Set aside.

4. Prepare the steaks - trim the leaves off of both heads of cauliflower, discard the leaves.

5. Chop the cauliflower heads down the center, lengthwise through the core.

6. Cut 1 1/2 inch slabs from each cauliflower half. Set the ends of the cauliflower aside for another recipe (you should have 4 steaks).

7. Place the slabs on rimmed baking sheet, brush each side with oil, cumin, salt & pepper, cover with aluminum foil and roast for 5-7 minutes (until the cauliflower is tender).

8. Remove the foil and roast each side for an additional 6-8 minutes.

9. Spread a dollop of hummus on your serving plate. Top with the cauliflower steak. Spritz with lemon/ lime juice and serve with a side of steamed kale for an extra bitter taste. Enjoy!

#lunch #dinner #kapha #pitta #winter #spring

Notes

• Cauliflower is one of the most versatile veggie. It can be made into anything. Which is why I typically always have a cauliflower on hand. It is pacifying for both kapha and pitta and only aggravating to vata in excess and if consumed raw.

• If vata or wanting to elevate the dish you can spread the sattvic chermoula sauce on top of the cauliflower - IT IS DELICIOUS.

• We do need a bitter taste in this dish. So make sure you serve this with a side of cooked kale or spinach.