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Roasted Cauliflower Steaks with Romesco Sauce
Ingredients
  • subheading: Lentils:
  • 1 cup dry lentils (beluga, black caviar lentils, french green lentils, etc- small lentils cook the fastest!)
  • 6 cups water
  • 1 teaspoon salt
  • optional additions: garlic cloves, bay leaves, sliced onion, dried herbs ( thyme, oregano)
  •  
  • subheading: Sheet Pan:
  • 1 extra-large cauliflower
  • 1 large bell pepper, halved or quartered
  • ½ red onion, sliced
  • 4 to 6 fat garlic cloves
  •  
  • subheading: Marinade:
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¾ teaspoon salt
  •  
  • subheading: Romesco Sauce:
  • ½ cup almonds (Marcona are nice, or sub toasted hazelnuts, walnuts, pinenuts, etc)
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon salt and pepper each, more to taste
  • ¼ to ½ teaspoon cayenne or chili flakes- add to taste.
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar or sherry vinegar
  • ¼ cup olive oil
  • 2 to 4 tablespoons water (to desired consistency)
Note: Ingredients may have been altered from the original.
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