A hearty, plant-based dish featuring roasted cauliflower steaks, savory lentils, and a velvety carrot-ginger purée, all topped with fresh herbs, pistachios, and tart cranberries for a vibrant, nourishing meal. This wholesome recipe offers a satisfying blend of textures and flavors, perfect for both weeknight dinners and elegant dinner parties.

Why You’ll Love This Recipe

• Balanced and nutritious: Packed with fiber, protein, and vitamins from whole vegetables and legumes.
• Vegan and gluten-free: Naturally free from animal products and gluten, making it suitable for a variety of dietary needs.
• Layered flavors: Earthy lentils, sweet carrots, and spicy ginger provide a rich, comforting flavor profile.
• Customizable toppings: Add crunch, color, and tang with nuts, herbs, and dried fruit.
• Elegant presentation: Makes an impressive plated meal while remaining simple to prepare.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Roasted Cauliflower:

• cauliflower, cut into thick slices or “steaks”
• olive oil
• garlic powder
• salt and pepper

For the Lentils:

• dry brown or green lentils
• vegetable broth
• garlic, minced
• cumin
• salt

For the Carrot Ginger Purée:

• carrots, peeled and chopped
• olive oil
• fresh ginger, minced
• coconut milk
• salt

Optional Toppings:

• chopped pistachios
• dried cranberries
• fresh dill or parsley
• pine nuts

Directions

1. Preheat oven to 400°F (200°C).
2. Arrange the cauliflower steaks on a baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper.
3. Roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
4. Meanwhile, in a saucepan, combine lentils, vegetable broth, minced garlic, and cumin. Bring to a boil.
5. Reduce the heat to a simmer and cook for about 25 minutes or until the lentils are tender. Drain any excess liquid and season with salt to taste.
6. In a separate pot, heat olive oil over medium heat. Sauté the carrots and ginger for about 5 minutes.
7. Add a splash of water, cover the pot, and cook for 10–12 minutes or until the carrots are very soft.
8. Transfer the carrot mixture to a blender. Add coconut milk and blend until smooth and creamy. Season with salt.
9. To serve, spoon the carrot ginger purée onto each plate, then top with lentils and a roasted cauliflower steak.
10. Garnish with chopped pistachios, dried cranberries, and fresh herbs or pine nuts if desired. Serve warm.

Servings and timing

Servings: Serves 4
Prep time: 20 minutes
Cook time: 35 minutes
Total time: About 55 minutes

Variations

• Spicy twist: Add red chili flakes or harissa to the lentils or purée for a kick of heat.
• Different legumes: Swap lentils for chickpeas or white beans for a slightly different texture.
• Tahini drizzle: Add a drizzle of lemon-tahini sauce over the plated dish for extra creaminess.
• Root vegetable purée: Use parsnips or sweet potatoes instead of carrots for a different base flavor.
• Grilled cauliflower: Grill the cauliflower steaks instead of roasting them for a smokier flavor.

Storage/Reheating

• Refrigeration: Store each component in separate airtight containers in the refrigerator for up to 4 days.
• Freezing: The carrot purée and cooked lentils can be frozen for up to 2 months. Cauliflower is best fresh but can be frozen if needed.
• Reheating: Reheat gently on the stovetop or in the microwave until warmed through. Reheat cauliflower in the oven or toaster oven to retain its crisp edges.

FAQs

Can I use pre-cooked lentils?

Yes, pre-cooked or canned lentils work well. Just drain and rinse them, then warm them with garlic, cumin, and a splash of broth or oil for added flavor.

What’s the best way to cut cauliflower steaks?

Remove the outer leaves and trim the stem slightly. Slice the cauliflower vertically into ¾ to 1-inch thick slabs, keeping the core intact so they hold together.

Can I make this recipe ahead of time?

Yes, all components can be made ahead and stored separately. Assemble and reheat just before serving.

Is this dish suitable for meal prep?

Absolutely. Portion out the purée, lentils, and cauliflower into containers and reheat as needed.

Can I use another plant-based milk instead of coconut milk?

Yes, but coconut milk provides a richer texture. Cashew milk or oat milk are good substitutes.

How can I make the purée smoother?

Use a high-speed blender and ensure the carrots are fully softened before blending. Add a bit more coconut milk if needed.

What herbs pair best with this dish?

Fresh dill, parsley, or cilantro all add brightness and contrast nicely with the earthy and creamy components.

Can I roast the cauliflower florets instead of steaks?

Yes. Break the cauliflower into large florets and roast them as directed. It’s a bit easier to manage and just as tasty.

What kind of lentils should I use?

Brown or green lentils are ideal as they hold their shape well after cooking. Avoid red lentils, which become mushy.

How do I prevent the purée from being too thin?

Limit the water when cooking the carrots and add coconut milk gradually. Start with less and increase only if needed.

Conclusion

Roasted Cauliflower with Lentils and Carrot Ginger Purée is a sophisticated, satisfying dish that celebrates the natural flavors of whole, plant-based ingredients. With its vibrant colors, nourishing profile, and versatile toppings, it makes a beautiful centerpiece for any meal. Whether served as a weeknight dinner or an elegant entrée for guests, this recipe proves that healthy eating can be both flavorful and visually stunning.

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