For those of us who like to accessorize, this recipe shouts for glamorous add-ons. I love to top it with a generous spoonful of full-fat yogurt, some preserved lemon and pickled chilis, although that makes the dish vegetarian (not vegan). Whatever costume you choose, enjoy the performance!
Ingredients
- ½ cup black lentils, rinsed and sorted (or substitute French Le Puy lentils)
- 2 cups hot water
- 1 large head cauliflower, outer leaves trimmed
- 2—3 tablespoons olive oil, or more as needed
- ½ teaspoon ground cumin (or more to taste)
- Kosher salt and freshly ground black pepper
- Juice of 1 lemon, 1 tablespoon reserved for sauce
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ¼ cup tahini (or other nut or seed butter)
- 3—4 tablespoons cold water
- Kosher salt and freshly ground black pepper
- Toasted nuts or seeds
- Yogurt mixed with minced herbs and preserved lemon
- Pickled chilis
- Hot sauce
- Aleppo or Urfa pepper, cumin or sumac
- Crumbled feta or other salty cheese
Preparation
Preheat oven to 425°F and place a cast-iron skillet or baking sheet in the oven as it preheats. Combine lentils and hot water, bring to a simmer and cook, partially covered, until tender, about 20 minutes, checking for doneness after 15 minutes.
While the lentils cook, turn to the cauliflower. Working top to bottom, cut 2 (1- inch-thick) slabs from the center of the cauliflower. Save the remainder of the cauliflower for soup, nibbling or another tasty use. Place the slabs on a microwave-safe plate and microwave on high for 3 to 4 minutes, turning once. The center stem will still be quite hard, but the outer florets will start to soften.
At this point, slather the cauliflower with a good coating of olive oil, sprinkle with cumin and season well with salt and pepper. Transfer the steaks to the preheated skillet or baking sheet; they will give a very satisfying sizzle as they hit the hot pan. Return the pan to the oven and bake for 15 minutes, or until tender throughout and gloriously brown, flipping cauliflower halfway through.
For the tehina sauce, mix tahini or other nut butter with 1 tablespoon lemon juice and garlic. It will seize up and look horrible. Don’t fear. Add cold water, 1 tablespoon at a time, until the sauce becomes smooth and pourable. (Nut and seed butters will require more water to make this happen.) Season with salt and pepper to taste.
When the lentils have cooked, drain the excess water and dress with 1 tablespoon olive oil and the remaining lemon juice. Season with salt and pepper.
Serve the cauliflower on a bed of lentils and drizzle the tehina sauce over everything. Dress with garnishes in a way that delights you.
