Step 1

Preheat oven to 425 F

Step 2

, place water, lentils and salt in a medium pot, bring to a boil, lower heat and simmer gently until tender. See notes for additional seasonings. Drain, drizzle with olive oil.

Step 3

Spray an extra-large, parchment-lined sheet pan with spray olive oil. ( You may need two if using small pans)

Step 4

Cut a whole cauliflower into ½-¾ inch slices or “steaks”, and then trim the leaves, leaving the stems. (TIP: leaving the leaves on until after slicing, helps them stay together better while you slice).  Place these on the sheet pan.

Step 5

Slice the onion into 1/2 inch thick rings and quarter the bell pepper removing seeds and place on the sheet pan, along with the whole garlic cloves.

Step 6

In a small bowl mix the marinade ingredients together, then brush liberally over the cauliflower, getting the edges too. Brush any remaining over the onion, garlic and bell pepper.

Step 7

until the cauliflower steaks are fork-tender and peppers are tender and collapsing, about 35 minutes, checking on the garlic, halfway through. Remove the garlic when golden, ahead of time if need be.

Step 8

Place the roasted peppers, onion, garlic, and nuts in a food processor and pulse until chopped. Add the salt and spices, tomato paste, vinegar,  olive oil and a little water. Pulse again until well combined, leaving a little texture. Add more water to loosen it and get it saucier- if you like, or keep it thick up to you. Taste and adjust salt and heat level.

Step 9

Drizzle warm, drained lentils with a little olive oil,  and divide among bowls, spoon romesco sauce on the other side of the lentils, top with a couple of cauliflower steaks.

Step 10

Scatter with fresh parsley. Enjoy!