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Close up of deeply charred brown edges on a thick-cut roasted cauliflower steak resting on creamy orange-red lentils. (Creamy Marry Me Lentils)

Creamy Marry Me Lentils with Charred Cauliflower Steaks

This luxurious Creamy Marry Me Lentils recipe features thick-cut, deeply charred roasted cauliflower steaks served over a rich, orange-red saucy red lentil base infused with sun-dried tomatoes, parmesan, and cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Creamy Marry Me Lentils Ingredients
  • 1 large head cauliflower Cut into 1.5-inch thick steaks
  • 2 tbsp (30ml) olive oil For searing
  • 1 tsp (5g) kosher salt
  • 0.5 tsp (2g) black pepper
  • 1 cup (200g) split red lentils Rinsed well
  • 2 tbsp (30g) unsalted butter
  • 3 cloves garlic Minced
  • 0.25 cup (40g) oil-packed sun-dried tomatoes Small diced
  • 2 tbsp (30g) tomato paste
  • 2.5 cups (600ml) vegetable broth
  • 0.5 cup (120ml) heavy cream Room temperature
  • 0.25 cup (25g) grated Parmesan cheese
  • 0.25 cup (15g) fresh green parsley Finely chopped
  • 1 tsp (2g) dried red pepper flakes For sprinkling

Equipment

  • 1 Cast Iron Skillet Essential for getting a deep brown char on the cauliflower.
  • 1 Wide Sauté Pan Used for simmering the creamy lentil base.

Method
 

Preparation and Cooking Instructions
  1. Trim the leaves from the cauliflower and slice straight down the center to yield two thick 1.5-inch steaks.
  2. Heat olive oil in a cast-iron skillet over medium-high heat. Season the steaks with salt and pepper, and sear for 4-5 minutes per side until a deeply charred brown crust forms. Transfer to a 400°F (200°C) oven and roast for 10-12 minutes until tender.
  3. In a wide sauté pan, melt the butter over medium heat. Add the minced garlic and diced sun-dried tomatoes, cooking until fragrant. Stir in the tomato paste and cook for 2 minutes to caramelize.
  4. Add the split red lentils and vegetable broth to the pan. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the lentils break down into a thick, saucy consistency.
  5. Remove the lentils from the heat. Stir in the heavy cream and grated Parmesan cheese until fully melted and creamy.
  6. Spoon the creamy orange-red lentils into a shallow bowl. Top with the roasted cauliflower steak, and garnish heavily with chopped fresh green parsley and dried red pepper flakes.

Notes

To prevent a watery sauce, ensure you use split red lentils, which naturally break down to thicken the dish.
Store the cauliflower and lentils in separate airtight containers in the fridge for up to 4 days.