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ROASTED CAULIFLOWER STEAKS WITH ROMESCO SAUCE
SUDOKU
Ingredients
• 1 cup dry small lentils • 6 cups water • 1 tsp salt • 1 extra-large cauliflower • 1/2 red onion • 1 large bell pepper • 4–6 garlic cloves • 3 tbsp olive oil • 1 tsp smoked paprika • 2 tsp cumin, divided • 1 tsp coriander
• 1 1/4 tsp salt
(3/4 tsp marinade, 1/2 tsp sauce)
• 1/2 cup almonds • 1/2 tsp pepper
• 1/4–1/2 tsp cayenne • 1 tbsp tomato paste • 1 tbsp red wine/sherry vinegar
• 1/4 cup olive oil • 2–4 tbsp water
Directions 1. Preheat oven to 425° F. 2. Boil lentils with salt and water until tender, drain, and drizzle with olive oil. 3. Cut cauliflower into 1/2-inch steaks; slice onion; quarter bell pepper. Add to sheet pan with whole garlic cloves. 4. Mix olive oil, paprika, 1 tsp cumin, coriander, and salt; brush over veggies. Bake 35 minutes, removing garlic when golden. Sauce: In food processor, pulse roasted peppers, onion, garlic, and almonds. Add salt, pepper, cayenne, tomato paste, vinegar, olive oil, and water; pulse. Divide lentils among bowls, add sauce, and top with cauliflower.
SOLUTION ON PG. 6
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