Cauliflower Steak with Mediterranean Tapenade and Black Lentils
Not too shortly after I went vegetarian, I went to New York City with a friend for a few days. Being foodies we researched some of the best restaurants to try and get into. One that made the list was a tiny little place in the village. Back then it was pretty fancy and a good star gazing location. When we arrived without reservations we took our chances to sit at the small 10 seat bar. My friend opted for a divine looking steak and I chose the vegetarian option which was a cauliflower “steak”. It was the first time I had even heard of using cauliflower in this way. I was amazed at the meatiness of the roasted cross section with its smoky sauce.
Cauliflower Steak with Mediterranean Tapenade and Black Lentils
Super meatless dish that doesn't seem it. The smoky flavors and hearty texture satisfy without the extra calories and fat.
Ingredients
- 1 large cauliflower head cut in a dissection through the middle to cut out 2, 2 inch wide steaks
- 3 tbsp olive oil
- 1 tbsp sundried tomatoes, not in oil
- 1/3 cup chopped sweet onion
- 1 14.5 oz can fire roasted tomatoes
- ¼ cup white wine
- 1 cup chopped artichoke hearts
- ¼ tsp smoked paprika
- ⅛ tsp crushed red pepper
- 1 tsp chopped fresh rosemary and thyme, or dried Italian blend
- 2 tsp capers
- ¼ cup chopped kalamata olives
- ¼ cup shredded parmesan cheese
- 1 cup black lentils
- 3 cups water
- salt and pepper to taste
Instructions
- Cut the cauliflower through the top and middle into 2, 2 inch dissections. Making sure to keep some stalk in the middle to hold the florets together. Hold any florets that come loose and coat with olive oil.
- In a sauce pan, add 1 tbsp of olive oil and onions.
- Saute onions until tender. Add sundried tomatoes and wine. .Cook for 2 minutes then add all other ingredients. .Cook down on medium low heat for about 30 minutes or until a thick consistency.
- Add the lentils and water to another sauce pan, bring to a boil and reduce to medium low for 30-40 minutes or until all liquid is absorbed.
- Preheat oven to 400 degrees. In a large cast iron skillet heat 1 tbsp of oil and use remaining tbsp to coat both sides of the cauliflower steaks. Sprinkle with salt. Arrange steaks in the skillet so that they are flat.
- Cook over medium high heat until slightly browned about 2minutes and turn. Cook another 2 minutes and turn again. Sprinkle any orphaned florets around in the empty spaces and place in the oven for 10 minutes. Turn the steaks and cook another 10 minutes. In the last 2 minutes sprinkle with parmesan cheese and let melt and slightly brown.
- Remove steaks from oven and plate over the lentils topping with a generous amount of the tomato chutney.