Cauliflower Steaks over Split Pea Dal

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Cauliflower steaks are a great meatless alternative, but I like to give them an extra protein boost by serving them on a bed of beans. I used my Green Split Pea Everyday Dal here, but any dal could work. And I like to top it off with a tarka, a quick fry of shallots, chilies and lemon peel.

Serves 2


1 head cauliflower

Olive oil

Salt & pepper

2.5 oz baby spinach

1 tsp lemon juice

1 pouch Green Split Pea, Spinach & Coconut Everyday Dal

2 tablespoons olive oil

1 medium shallot, thinly sliced

1 mild red Fresno chili, thinly sliced

Lemon peel, four thin 1” long strips, peeled with a vegetable peeler

1/8 teaspoon ground turmeric


Step 1
Preheat oven to 425˚F. Line a sheet pan with parchment. Remove the outer leaves and trim just enough of the base so the head will stand up (leave as much intact as possible). Stand up the head and with a sharp knife, cut 3 or 4 one-inch steaks, depending on size. Keep the extra side pieces and whatever crumbles off for roasting too.

Step 2
Set the steaks and extra pieces on the parchment. Brush completely with oil and sprinkle with salt and pepper. Roast in the oven for 30-35 minutes and do not turn! It will fall apart. Check the underside for when it’s golden. The small pieces may cook faster, so remove those first. Remove steaks from the oven and keep warm.

Step 3
Meanwhile, heat a quart of water to a boil. Blanch the spinach for 30 seconds to wilt it.
Drain and set aside.

Step 4
In the same saucepan, heat the Maya Kaimal Green Split Pea Everyday Dal with the blanched spinach. When hot, stir in the lemon juice. Spread the dal mixture on two dinner plates. Place the cauliflower pieces over the bed of dal.

Step 5
Lastly heat the olive oil and shallot in a small pan. When the shallots start to brown, add the Fresno chili, lemon peel, and turmeric and sizzle for a few seconds. Drizzle over the cauliflower steaks and serve.