It’s Day 2 of my revamped clean eating lunches, inspired by this article on Buzzfeed of all places. (Disclaimer: of this week’s worth of dishes, today’s was my surprising favorite.) Since cauliflower can do no wrong in my book, I gladly introduce you to Cauliflower Steaks with Lentils. It’s a hardy dish that’s worth your time to try.
To begin with, you’ll need one cup of lentils, a bunch of basil, vegetable broth, one head of cauliflower, fennel and an onion.
Preheat your oven to 400 and while it’s warming up, chop your cauliflower into thick pieces (a whole head should garner 5-6 pieces). Once chopped, drizzle them with two teaspoons of olive oil, a bit of sea salt and fresh ground pepper. Roast for 30-35 minutes. While the cauliflower is roasting, chop up your onion and fennel.
In a separate pot, bring 1½ cups of vegetable broth to a boil and add the lentils. Cook them until they are tender, about 40-45 minutes.
When the lentils are almost finished cooking, heat a medium size skillet with one teaspoon of olive oil. Add the onion and allow it to caramelize. Once it is translucent, add the fennel and cook for another minute or two. Add the onion and fennel mixture to the lentils and cook for another 5 minutes. (Here’s where you taste test it and add a bit of sea salt and pepper if needed.)
Remove the cauliflower from the oven. Plate the lentils and chop your basil to garnish the cauliflower.
(This is where I would share a picture of my dish except that I ate it before I snapped a shot…which may testify to just how good it was. So here’s a picture of the finished product, courtesy of Buzzfeed.)
Tomorrow I’m sharing a lighten up version of blueberry bread and my favorite clean breakfast smoothie. Until then, I leave you with this important thought— will broccoli every rebound to knock brussels sprouts and cauliflower off their high horse?