This recipe is one of my favorites because it’s not only incredibly healthy, but it’s also incredibly delicious!
The first time I made this at home, there was a slight misunderstanding. When I said, “we’re having cauliflower steaks for dinner,” my significant other heard, “steaks for dinner.”
Needless to say there was a bit of disappointment when he saw cauliflower come out of the oven instead of beef. Regardless of the initial disappointment, this dish was a hit at home and continued to be a surprising hit here at Poly-Wood!
The name “Cauliflower” comes from two Latin words: caulis meaning “stalk” and floris meaning “flower”. The part of the cauliflower everyone typically eats, is actually underdeveloped flower stems and buds.
One serving of cauliflower contains:
- 77% of the recommended daily value of vitamin C
- 2 grams of protein and 2 grams of fiber
- & numerous other vitamins, minerals, and anti-oxidants
In my opinion, lentils are essential to this dish. While the roasted cauliflower is good on its own, the lentils are really what bring all the flavors I love. The taste I get from the lentils actually reminds me of baked beans.
In addition to being especially flavorful, lentils are a nutritional powerhouse in their own right. In just a ¾ cup serving of lentils contains more potassium than a banana, 56% more antioxidant capacity than the same amount of blueberries, on top of around 12 grams of fiber and 13 grams of protein. They also have a low glycemic index and provide more folate than any other plant! Bonus fun fact: the word lens (like a contact lens) was actually inspired by the shape of a split lentil.
I’d love to hear how the Cauliflower Steaks go over with your family and friends!