In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus
2 Servings, 850 Calories/Serving
25–40 Minutes
We brush impressive slices of cauliflower with a blend of maple syrup, tamari and sweet smoked paprika, then pair them with some showstopping sides.
Nutrition per serving
Calories 850, Total Fat 27g (35% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 790mg (34% DV), Total Carb. 130g (47% DV), Fiber 18g (64% DV), Total Sugars 23g (Incl. 6g Added Sugars, 12% DV), Protein 36g
Contains:
Tree Nuts (almond), Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the lentils
In a small [medium] sauce pot, combine the lentils and enough lightly salted water to cover. Bring to a rolling boil over high heat and cook until completely tender, 18 to 20 minutes. Drain, reserving ½ cup cooking liquid. Return the lentils to the pot and cover to keep warm. While the lentils are simmering, start preparing the rest of the meal.
2
Prep and cook the corn
In a dry large frying pan over high heat, add the corn and cook, stirring occasionally, until just tender and lightly browned, 3 to 5 minutes. Transfer to a large bowl and season to taste with salt and pepper. Do not clean the pan. While the corn is cooking, prepare the cauliflower “steaks.”
3
Prep and cook the cauliflower “steaks”
In the same pan used for the corn, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Working in batches if needed, add the cauliflower “steaks” and cook until browned and just tender on one side, 4 to 5 minutes. Turn the “steaks,” add the cauliflower florets, and cook, stirring the florets occasionally, until starting to brown and just tender, 4 to 5 minutes. Brush one side of the cauliflower “steaks” and the florets with half the sweet-smoky seasoning, then turn the “steaks” and cook until fragrant, about 1 minute. Brush the cauliflower with the remaining seasoning. Turn the “steaks” again and stir the florets, then cook until fragrant, about 1 minute. Transfer to a plate. While the cauliflower is cooking, prepare the remaining ingredients.
4
Prep the remaining ingredients; assemble the corn salad
To the bowl with the corn, add the grapes, lemon zest, and 2 to 4 teaspoons lemon juice; season to taste with salt and pepper.
5
Make the miso lentils
To the pot with the cooked lentils, add the tahini, miso, garlic, 1 tablespoon [2 TBL] lemon juice, and 1 to 2 teaspoons oil. Using the back of a spoon or fork, mash until almost smooth, adding the reserved cooking liquid, 1 tablespoon at a time, until the desired consistency is reached. Season to taste with salt and pepper and more lemon juice.
Serve
Spread the miso lentils on individual plates and top with the cauliflower “steaks” and florets. Spoon on the corn salad, garnish with the almonds, and serve.