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Roasted Maple-Dijon Cauliflower Steaks with Warm Lentils
with spinach, pear and pine nut salad

Active: 40 min Total: 40 min
Thick slices of roasted cauliflower make an elegant vegetarian main dish, especially when topped with maple-Dijon panko crust that has always been one of our community members' favorites. Finish the "steaks" with warm lentils and enjoy them with a fresh spinach salad on the side.


Roasted Maple-Dijon Cauliflower Steaks with Warm Lentils:
  • Cauliflower, small - 1 head , sliced into 3/4" / 2 cm "steaks"
  • Parsley - 1 1/2 Tbsp , chopped
  • Butter - 3 Tbsp
  • Mustard, Dijon - 2 Tbsp
  • Maple syrup - 1 1/2 Tbsp
  • Soy sauce, low-sodium - 1 tsp
  • Panko breadcrumbs - 1/2 cup
  • Foil - for baking
  • Oil, cooking - 1 Tbsp
  • Lentils, cooked - 1 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Lemon juice - 1 tsp
Spinach, Pear and Pine Nut Salad:
  • Pine nuts - 1 oz
  • Pears - 1 , sliced
  • Vinegar, balsamic - 2 tsp
  • Honey - 2 tsp
  • Lemon juice - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Baby spinach - 5 oz


  1. Pine nuts - You can leave the pine nuts raw for the salad or, if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until golden, ~4 minutes. (Can be done up to 5 days ahead)
  2. Cauliflower - Set the cauliflower stem-side down on a cutting board. Slice from top to bottom from one side to the other, to form 3/4" / 2 cm "steaks". (Can be done up to 3 days ahead)
  3. Make crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, soy sauce, panko and parsley. (Can be done up to 3 days ahead)
  4. Pears - Slice.

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  1. Heat oven to 425F / 218C degrees.
  2. Line sheet pan with foil and brush with some cooking oil. Place cauliflower in a single layer. Bake until cauliflower is golden brown on top and starting to turn tender, 10 to 12 minutes.
  3. Remove cauliflower from oven and flip to the other side. Spoon crust on top. Return to oven and continue baking until cauliflower is tender and crust is golden brown, 8 to 12 minutes more.
  4. Meanwhile, heat cooking oil in a nonstick pan and add lentils. Saute lentils until warmed through, 2 to 3 minutes. Season with lemon juice (portion for the cauliflower) and some salt and pepper.
  5. Whisk together vinegar, honey, lemon juice (portion for the salad) and olive oil.
  6. When cauliflower is ready, toss vinaigrette with spinach, pears and pine nuts. Serve cauliflower slices whole with lentils spooned over top. Enjoy!



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