Cauliflower Steaks With Lentils

Ingredients
1 head cauliflower
1 tablespoon olive oil, divided
1/4 teaspoon kosher salt, divided
freshly ground pepper
1 tablespoon chopped parsley, for garnish
1 cup Big Batch Cooked Lentils

Instructions
1. Preheat oven to 450°F and line a large rimmed baking sheet with parchment paper.
2. Place the cauliflower head stem-side down on the cutting board and cut two 1-inch-thick slices of cauliflower from the center (the biggest part), starting at the top and cutting through stem end.
3. Set the steaks aside and break the remainder of the cauliflower into bite-sized florets, then transfer the florets to a medium mixing bowl.
4. Rub the two cauliflower steaks with 1/2 tablespoon of olive oil (total, so 1/4 tablespoon on each), transfer to the parchment-lined baking sheet, and sprinkle with 1/8 teaspoon kosher salt and freshly ground pepper.
5. Roast the cauliflower steaks for 15 minutes, then flip the steaks and roast for another 15 minutes. The steaks are done when they’re browned on the outside and tender on the inside.
6. Toss the florets in the mixing bowl with the remaining olive oil, kosher salt, and freshly ground pepper.
7. As soon as the steaks are done, transfer them to a plate, then put the florets on the parchment-lined baking sheet. Roast for 30 minutes, turning halfway through, until florets are crispy and dark brown (almost burnt) at the edges.
8. Put the cauliflower steaks on a plate and top with 1 cup of the lentil mixture, then sprinkle with parsley.
9. Let the cauliflower florets cool completely, then store in an airtight container in the fridge.

350 calories and 22 grams of protein