Trim cauliflower bottom and cut into steaks, slicing from root end to top. Don't worry about losing florets - they will still be good! You should get 4 steaks and the rest florets from each head.
Crush all garlic and chop herbs.
Rinse lentils.
Preheat oven to 400°F.
Place cauliflower on parchment-lined baking sheet. Spray with olive oil and roast for 20 minutes until soft and edges are browned.
Place lentils in pot with water and bring to boil. Simmer until lentils are al dente - about 5-8 minutes. Watch carefully - they will be ready when you can see a little tail emerge from the lentils.
Remove from heat and drain - set aside.
In a small sauce pot, start making the yogurt sauce. Sauté 2 cloves garlic, scallions until soft. Stir in curry powder and continue to cook until fragrant [about 1 minute.] Remove from heat and whisk in yogurt.
Stir together remaining garlic, 1/2 cup of olive oil, and herbs. Season with salt.
When cauliflower is done, place on plates with lentils and top with yogurt and herb mixture.
Ingredients
Directions
Trim cauliflower bottom and cut into steaks, slicing from root end to top. Don't worry about losing florets - they will still be good! You should get 4 steaks and the rest florets from each head.
Crush all garlic and chop herbs.
Rinse lentils.
Preheat oven to 400°F.
Place cauliflower on parchment-lined baking sheet. Spray with olive oil and roast for 20 minutes until soft and edges are browned.
Place lentils in pot with water and bring to boil. Simmer until lentils are al dente - about 5-8 minutes. Watch carefully - they will be ready when you can see a little tail emerge from the lentils.
Remove from heat and drain - set aside.
In a small sauce pot, start making the yogurt sauce. Sauté 2 cloves garlic, scallions until soft. Stir in curry powder and continue to cook until fragrant [about 1 minute.] Remove from heat and whisk in yogurt.
Stir together remaining garlic, 1/2 cup of olive oil, and herbs. Season with salt.
When cauliflower is done, place on plates with lentils and top with yogurt and herb mixture.
