Cauliflower Steaks with Romesco Sauce and Lentils Recipe
Roasted Cauliflower Steaks with Romesco Sauce over a bed of simply seasoned lentils. A quick and easy sheet pan dinner - vegan, plant-powered, and full of flavor!
How to Make the Best Cauliflower Steaks with Romesco Sauce and Lentils
This cauliflower steaks with romesco sauce and lentils recipe is a stunning plant-based meal that proves vegan cooking can be both satisfying and full of bold flavors. The combination of tender roasted cauliflower, earthy lentils, and smoky Spanish-inspired romesco sauce creates a dish that’s as beautiful as it is delicious.
The magic of this recipe lies in the romesco sauce—a traditional Spanish condiment made with roasted red peppers, almonds, and smoked paprika. It adds a rich, nutty depth that elevates the humble cauliflower into something truly special. The lentils provide protein and substance, making this a complete and nourishing meal.
Best of all, this is a sheet pan dinner at heart, meaning minimal cleanup and maximum flavor. Whether you’re a committed vegan or simply looking to add more plant-based meals to your rotation, this recipe delivers on all fronts.
Cauliflower Steaks with Romesco Sauce and Lentils
Roasted Cauliflower Steaks with Romesco Sauce over a bed of simply seasoned lentils. A quick and easy sheet pan dinner - vegan, plant-powered, and full of flavor!
Ingredients
Lentils
Cauliflower and Vegetables
Romesco Sauce
Instructions
Prepare the Lentils
- Place water, lentils, and salt in a medium pot. Bring to a boil, then lower heat and simmer gently until tender.
- Add optional seasonings like garlic cloves, bay leaves, sliced onion, or dried herbs for extra flavor.
- Drain and drizzle with olive oil. Set aside.
Roast the Cauliflower and Vegetables
- Preheat oven to 425°F.
- Cut the cauliflower into thick steaks, about 1-inch thick.
- Place cauliflower steaks, bell pepper, red onion, and garlic cloves on a sheet pan.
- Drizzle with olive oil and season with smoked paprika, cumin, coriander, and salt.
- Roast for 30-35 minutes until cauliflower is golden and tender.
Make the Romesco Sauce
- In a food processor or blender, combine the roasted bell pepper, garlic, almonds, smoked paprika, cumin, salt, pepper, and cayenne.
- Add tomato paste and red wine vinegar. Pulse to combine.
- With the processor running, drizzle in olive oil until smooth.
- Add water to reach desired consistency. Taste and adjust seasonings.
Assemble and Serve
- Spoon lentils onto plates and top with cauliflower steaks.
- Drizzle generously with romesco sauce and serve immediately.
Notes
- Smaller lentils like beluga or French green cook faster and hold their shape better.
- The romesco sauce can be made ahead and stored in the refrigerator for up to a week.
- For extra smokiness, char the bell pepper under the broiler before making the sauce.
