Serves
3-4
Ingredients
Lentils
- 1 cup dry lentils (small ones)
- 6 cups water
- 1 teaspoon salt
- Garlic cloves, bay leaves, sliced onion, dried herbs (thyme, oregano)
- Olive oil
Oven tray
- 1 extra-large cauliflower
- 1 large capsicum
- 1/2 red onion, sliced
- 4–6 large garlic cloves
Marinade
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3/4 teaspoon salt
Romesco sauce
- 1/2 cup almonds or pine nuts
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt and pepper
- 1/4– 1/2 teaspoon chili flakes
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- 2–4 tablespoons water
Method
Preheat oven to 220 degrees.
Place water, lentils, garlic clove, dried herbs, bay leaves and salt in a pot and boil. Lower heat and simmer until lentils are tender (approx 15mins). Drain, drizzle with olive oil.
Sheet Pan:
Spray an extra-large, grease proof paper lined pan with spray olive oil.
Cut a whole cauliflower into ½-¾ inch slices leaving the stems. Place these on the pan.
Slice the onion into 1/2 inch thick red capsicum, place on pan, along with the whole garlic cloves.
In a small bowl mix the marinade ingredients together, then brush liberally over the cauliflower, getting the edges too. Brush any remaining over the onion, garlic and bell pepper.
Bake until the cauliflower steaks are fork-tender and peppers are tender and collapsing, about 35 minutes. Remove garlic once it’s golden brown.
For the red sauce, place the roasted capsicums, onion, garlic, and nuts in a food processor and pulse until chopped. Add the salt and spices, tomato paste, vinegar, olive oil and a little water. Pulse again until well combined, leaving a little texture.
Drizzle the drained lentils with a little olive oil, and divide among bowls, spoon romesco sauce on the other side of the lentils, top with a couple of cauliflower steaks.
Scatter with fresh parsley. Enjoy!
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Sparkling Eats 
looks delicious!