This is Blue Plate Special is the perfect Easter Sunday dinner: cauliflower steaks over lentils with sautéed shallots and carrots and very creamy mashed potatoes.
How many steaks will depend on the size of the cauliflower – a regulation size cauli usually yields only two – so you will have to buy enough cauliflowers to feed your crew. A handful of the leftover florets can go right into the mashed potatoes but if there is way too much left over, blanche, shock and freeze the rest. The rest of the measurements in this post feed one small person and two big people.
To make this easy, cook the lentils ahead of time. I made three cups and froze two of them. That makes putting this meal together super easy.
1 head of cauliflower
Sunflower oil, for brushing
Preheat the oven to 400.
Cut the cauliflower down the middle, being careful to slice evenly. Then cut steaks from either side of the cauliflower. Florets may fall off and that is ok.
Lightly rush each side of the steaks with oil and place on a baking sheet. Roast for 20 minutes and then use tongs to turn the steaks over. Roast for another 10 minutes or until the steaks are nice and brown.
Lentils with Shallots and Carrots
1 cup cooked French (or other) lentils
2 big shallots
1 big carrot
Thinly slice the shallots and dice the carrots. Drop into a pan with sides and add 1/4 cup water. Cook over medium heat until soft. Add the lentils and heat through, about 5 minutes.
Creamy Mashed Potatoes
3 big Russet potatoes (1 per person)
A small handful of cauliflower florets
Plain plant milk, 1/4 to 1/2 cup
Vegan butter, 1 or more tablespoons
Vegan cream cheese (I like Kite Hill), 1 or more tablespoons
Salt, to taste
Peel and cut the potatoes into chunks. Place into a pot, along with the cauliflower florets, and cover with water. Bring to a boil and cook until soft.
Pour off the potatoes and cauli over a colander and then put them right back into the pot. Use a potato masher to mash the mixture. Add a small amount of plant milk, butter and cream cheese and continue to mash. Season with a pinch of salt. Taste and adjust to your level of creaminess.
Plate it up and enjoy!