After a whirlwind week of takeout and fast food, I was craving something fresh and satisfying. Scanning the kitchen for inspiration, I spotted a head of cauliflower gleaming like a hidden treasure. That’s when the idea for Cauliflower Steaks with Herbed Lentils and Pistachio Mint Pesto sparked to life.
The sizzle of those thick cauliflower steaks in my cast-iron skillet filled the room with warmth, and I could already envision the bold flavors dancing together—earthy lentils, vibrant herbs, and the comforting crunch of toasted pistachios. This dish is a beautiful celebration of wholesome ingredients, and let’s just say, it delivers on both taste and wow factor without the fuss.
Whether you’re looking for a satisfying weeknight meal or something to impress friends at your next gathering, this recipe is like giving your taste buds a delightful hug. So, dust off your apron and let’s get cooking—this veggie-centric masterpiece will make you rethink your fast-food habits once and for all!
Why Cauliflower Steaks with Lentils & Pistachio Mint Pesto?
Simplicity at its Best: This dish relies on straightforward techniques, making it accessible for cooks of all levels.
Rich, Nutty Flavor: The combination of pistachios and mint pesto brings a unique twist, while the lentils add heartiness.
Vibrant & Fresh: Filled with wholesome ingredients, this recipe is a delightful way to elevate your vegetable game.
Versatile and Customizable: Feel free to swap in your favorite greens or add extra spices for a personal touch.
Crowd Pleaser: Impress family and friends alike, as this dish offers a beautiful presentation and a burst of flavor that keeps them coming back for more.
Cauliflower Steaks Ingredients
• Elevate your meals with these vibrant cauliflower steaks!
For the Cauliflower Steaks
- 1 head cauliflower – the star of the dish; look for firm heads without browning.
- 2 tablespoons olive oil, divided – helps achieve a beautiful golden crust and enhances flavor.
- sea salt & pepper – seasoning that elevates the natural taste of the cauliflower.
For the Herbed Lentils
- ½ cup green lentils – packed with protein and a great hearty base for the dish.
- 1 cup low sodium vegetable broth – ensures flavorful cooking for the lentils.
- 1 sprig thyme – adds aromatic notes that complement the earthy lentils.
- 1 bay leaf – infuses subtle depth while the lentils cook.
- ¼ teaspoon sea salt – just the right touch to season without overpowering.
- ¼ teaspoon ground black pepper – enhances the flavor profile of the dish.
For the Pistachio Mint Pesto
- 2 cups loosely packed mint leaves – provides a fresh, vibrant flavor in the pesto.
- ½ cup pistachios – adds a delightful crunch and nutty richness to the sauce.
- ½ cup extra virgin olive oil – blends everything into a silky, luscious pesto.
- 1 large clove garlic – adds a robust kick to your flavorful pesto.
- ½ teaspoon sea salt – to balance and highlight the other ingredients.
- ¼ teaspoon black pepper – for a hint of warmth and spice.
For the Arugula Salad
- 2 handfuls arugula – offers a peppery bite that freshens up the plate.
- juice of half a lemon – brightens the salad and adds a zesty flavor.
Now you have everything you need to create these delightful Cauliflower Steaks with Lentils & Pistachio Mint Pesto! Grab your apron, and let’s get started on this delicious culinary journey!
How to Make Cauliflower Steaks with Lentils & Pistachio Mint Pesto
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Preheat your oven to 425°F. Begin by cooking the lentils; combine all lentil ingredients in a pot. Bring to a boil, then reduce the heat to simmer for 35-40 minutes, until tender but not mushy. Discard the bay leaf and thyme sprig.
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Prepare the cauliflower by cutting off the sides as straight as possible, saving the florets for another recipe. Cut the remaining cauliflower into three 1 – 1½ inch thick steaks.
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Heat a cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil. When hot, add the cauliflower steaks, drizzle with the remaining olive oil, and season with sea salt and black pepper. Cook for about 5 minutes until well browned, then flip, season the other side, and transfer the skillet to the oven. Cook for about 10 minutes or until a fork easily pierces the steaks.
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Toast the pistachios by spreading them on a cookie sheet and baking at 400°F for 6 – 8 minutes. Once toasted, allow them to cool.
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Blend the pesto in a food processor by adding all ingredients except for the olive oil. With the processor running, slowly pour in the olive oil and blend until just incorporated (about 20 seconds).
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Serve by tossing the arugula with lemon juice, seasoning with salt and pepper. Divide the lentils between plates and top with cauliflower steaks, piling arugula on top and drizzling with that vibrant pesto.
Optional: Garnish with extra pistachios for added crunch.
Exact quantities are listed in the recipe card below.
What to Serve with Cauliflower Steaks with Lentils & Pistachio Mint Pesto?
Imagine transforming your mealtime with delightful complements that harmonize beautifully with your main dish.
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Creamy Mashed Potatoes: The silky texture and comforting flavors of mashed potatoes create a perfect contrast to the hearty cauliflower steaks.
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Garlic Roasted Brussels Sprouts: Their crunchy, caramelized edge pairs well with the tender cauliflower, adding an irresistible depth of flavor.
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Citrus Quinoa Salad: This refreshing salad infuses bright flavors and textures, providing a zesty lift to the earthy lentils.
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Herbed Couscous: Fluffy couscous sprinkled with fresh herbs offers a light and airy element, enhancing the meal’s overall appeal.
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Savory Cornbread: A slice of moist cornbread adds just the right amount of sweetness, making your dinner a warm, wholesome affair.
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Chilled White Wine: A crisp Sauvignon Blanc complements the pesto’s freshness while cutting through the dish’s richness, elevating the entire dining experience.
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Chocolate Avocado Mousse: For dessert, indulge in this creamy, rich treat that plays off the dish’s vibrant flavors with its decadent sweetness.
These pairings will transform your Cauliflower Steaks with Lentils & Pistachio Mint Pesto into a feast that delights the senses!
Cauliflower Steaks with Lentils & Pistachio Mint Pesto Variations
Customize this dish to make it your own and explore delightful flavors and textures!
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Vegan: Replace any animal products like butter or creamy condiments in your sides with plant-based versions for a fully vegan meal.
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Gluten-Free: This recipe is naturally gluten-free, but ensure any bread or additional toppings are certified gluten-free.
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Spicy Kick: Add a pinch of red pepper flakes or drizzle sriracha over your finished dish for a delightful heat that awakens your taste buds.
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Nut-Free: Swap pistachios with sunflower seeds or pumpkin seeds in the pesto for a nut-free alternative that still delivers crunchy goodness.
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Herb Swaps: Experiment with different herbs in your pesto! Basil or cilantro can provide a fresh twist depending on your flavor preferences.
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Creamy Variation: For a richer sauce, blend in a tablespoon of tahini or a dollop of Greek yogurt to your pesto before drizzling.
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Roasted Veggies: Add roasted cherry tomatoes or bell peppers to the plate for extra color and a burst of sweetness to complement the cauliflower.
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Zesty Lime: Replace lemon juice in the arugula salad with lime juice for a zesty twist that brightens the entire dish!
How to Store and Freeze Cauliflower Steaks with Lentils & Pistachio Mint Pesto
Fridge: Store leftovers in an airtight container for up to 3 days. Keep the pesto separate to maintain its vibrant color and fresh flavor.
Freezer: For longer storage, freeze the cauliflower steaks individually, wrapped tightly, for up to 2 months. Thaw in the fridge before reheating.
Reheating: To reheat, place the cauliflower steaks in a preheated oven at 350°F for about 10-15 minutes or until heated through. Rewarm lentils on the stovetop with a splash of broth if needed.
Pesto Storage: Keep the pistachio mint pesto in a sealed container in the fridge for up to one week. You might want to drizzle a thin layer of olive oil on top to prevent browning.
Make Ahead Options
These Cauliflower Steaks with Lentils & Pistachio Mint Pesto are perfect for busy home cooks looking to save time during the week! You can prepare the herbed lentils up to 3 days in advance; simply cook them as directed and store them in an airtight container in the refrigerator. The mint pesto can also be made ahead; just blend the ingredients and refrigerate it overnight for flavors to meld beautifully. When ready to serve, roast the cauliflower steaks fresh for the best texture—simply sear and then bake as outlined in the recipe. This way, you’ll enjoy a warm, satisfying meal with minimal effort on busy weeknights!
Expert Tips for Cauliflower Steaks
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Get Even Steaks: When slicing cauliflower, aim for thickness between 1 – 1½ inches. This ensures they cook evenly and retain their texture.
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Brown for Flavor: Don’t rush the browning step! Properly caramelizing the cauliflower steaks provides a deeper flavor for your Cauliflower Steaks with Lentils & Pistachio Mint Pesto.
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Perfectly Cooked Lentils: Keep an eye on the lentils; overcooking can make them mushy. They should be tender but still have a bite to them.
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Pesto Consistency: When blending your pistachio mint pesto, drizzle in the olive oil slowly. This helps achieve that silky texture we all crave!
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Freshness Matters: Use fresh mint and high-quality pistachios for your pesto; it makes all the difference in flavor!
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Season Iteratively: Tasting as you go is crucial. Adjust salt and pepper levels gradually to maintain balance without overpowering the dish.
Cauliflower Steaks with Herbed Lentils and Pistachio Mint Pesto Recipe FAQs
What should I look for when selecting a cauliflower?
Absolutely! When choosing a head of cauliflower, look for one that is firm with tightly packed florets and no dark spots or brown patches. It should feel heavy for its size and have bright green leaves attached, which indicate freshness.
How should I store leftover cauliflower steaks and lentils?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. It’s best to keep the pistachio mint pesto separate to retain its vibrant color and fresh flavor.
Can I freeze cauliflower steaks and lentils?
Yes, you can! To freeze cauliflower steaks, wrap them individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 2 months. For lentils, allow them to cool, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
What can I do if my lentils are mushy?
If your lentils turn mushy, they may have been overcooked. For future reference, be sure to check them around 30-35 minutes and taste to ensure they have a firm, yet tender bite. If they’re already mushy, you can try adding them to a soup or blending them into a dip for a unique twist!
Is this recipe suitable for people with nut allergies?
Good question! As it contains pistachios, this recipe is not suitable for those with nut allergies. However, you can substitute the pistachios with sunflower seeds or pumpkin seeds for a nut-free version that still adds a lovely crunch.
Can I modify the recipe to make it vegan?
Absolutely! This recipe is already vegan! Just ensure that your vegetable broth is vegan-friendly, and you’re all set. You can also switch up the greens or spices in the pesto to suit your taste or dietary preferences. The more, the merrier!
Savory Cauliflower Steaks with Lentils & Pistachio Mint Pesto
Ingredients
Equipment
Method
- Preheat your oven to 425°F. Begin by cooking the lentils; combine all lentil ingredients in a pot. Bring to a boil, then reduce the heat to simmer for 35-40 minutes, until tender but not mushy. Discard the bay leaf and thyme sprig.
- Prepare the cauliflower by cutting off the sides as straight as possible, saving the florets for another recipe. Cut the remaining cauliflower into three 1 - 1½ inch thick steaks.
- Heat a cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil. When hot, add the cauliflower steaks, drizzle with the remaining olive oil, and season with sea salt and black pepper. Cook for about 5 minutes until well browned, then flip, season the other side, and transfer the skillet to the oven. Cook for about 10 minutes or until a fork easily pierces the steaks.
- Toast the pistachios by spreading them on a cookie sheet and baking at 400°F for 6 - 8 minutes. Once toasted, allow them to cool.
- Blend the pesto in a food processor by adding all ingredients except for the olive oil. With the processor running, slowly pour in the olive oil and blend until just incorporated (about 20 seconds).
- Serve by tossing the arugula with lemon juice, seasoning with salt and pepper. Divide the lentils between plates and top with cauliflower steaks, piling arugula on top and drizzling with that vibrant pesto.