Herb Salt-Crusted Cauliflower Steaks with Beluga Lentils and Fresh Mozzarella

Meatless Monday’s? Cauliflower Steak is the new steak? Umm…not really, but this recipe is really good and definitely worth having a plant-based meal for. It’s January and I have to admit, I start the year off with good intentions of eating more plant-based or light dinner meals. This lusciously roasted beautiful vegetable steak is most people’s favorite brassica. The flowery cauliflower cut and roasted in this steak-like fashion, really seems to bring this vegetable to life. It is hearty and satisfying, enough so that you would find it appropriate to be using a steak knife to cut it. Adding the lentils and fresh moz makes this recipe the perfect plant-based hearty and satisfying meal.

If you double up on the herbed-salt, you can hold it over to the next day and use it as a crust on a chicken breast or steak. Just a little meal prep tip…

Oh, and the lentils, boil up more than the ½-a-cup requirement for the recipe, because they will last a few days in the fridge or can be frozen. I love adding them to my weekday lunch salads or use the cooked lentils as side dish for your next night’s dinner.

Herb Salt-Crusted Cauliflower Steaks with Beluga Lentils and Fresh Mozzarella

Servings 2


  • 1 cauliflower
  • olive oil
  • ¾ cup minced mixed fresh herbs (see note at the bottom)
  • 2 cloves garlic chopped finely (use a knife)
  • ¾ tsp coarse flaked salt (maldon) or less than ½ tsp. kosher salt

For the Lentils:

  • ½ cup lentils I like beluga or du puy
  • 1 tbsp olive oil
  • 1 tbsp capers preferably salt packed, rinsed
  • 1-2 tbsp lemon juice
  • 1 medium size ball of fresh mozzarella torn into large pieces


  • Preheat oven to 400˚F.
  • Remove the outer leaves from the cauliflower and leave the large stem at the bottom intact. 
  • Slice the cauliflower lengthwise into “steaks” about 1-inch thick.  You will get 2-3 nice steaks and a bunch of loose pieces.  Place it all on a parchment lined cookie sheet and drizzle with olive oil.
  • Mix the minced herbs and chopped garlic together and remove 2 tbsp. of the mixture and set aside for the lentils.  Sprinkle the remaining mixture over the cauliflower steaks.
  • Roast the cauliflower for about 40-50 minutes or until browned and a little charred on the edges.

For the Lentils:

  • In the meantime, bring a small pot of water to boil.  Place the lentils in the boiling water and cook for 12 minutes, then drain.
  • Heat a small fry pan over medium heat, add the olive oil, add the cooked lentils, cook for 3-4 minutes or until a few of them have opened a little.  Add the reserved herb mixture, capers and lemon juice.  Mix together.  Remove from the heat.
  • Place one cauliflower steak and some loose spices on each plate.  Distribute the lentils between the two plates over the cauliflower steak.   Arrange the mozzarella pieces through the lentils, drizzle with olive oil and season with salt and freshly ground pepper.


For the minced fresh herbs:  I use whatever I have on hand but my preference would be a little parsley, thyme, rosemary, chives and basil,