Preheat the oven to 400°F.

In small pot add 1 1/2 cups of water and the lentils. Boil and then reduce to a rolling boil on medium to low heat. Let them cook until soft. (There will be water remaining- do not drain)

While the lentils are cooking, prepare the cauliflower. Remove the leaves and cut off the bottom stem so it sits upright.

Divide the cauliflower in half and make 3/4 inch slices from each half. You should get two from each half. Save the remaining florets for another use.

Heat 1 1/2 tablespoons of oil in a large pan over medium high heat. Cook the cauliflower steaks for about 2 minutes on each side or until they are slightly browned.

Transfer the steaks to a large sheet pan. Sprinkle with salt and pepper and roast in the oven for 15-20 minutes or until browned and soft.

In the same pan, heat 1 Tablespoon of oil over medium heat. Sautee the onions until soft. Add the tomato paste and all the spices. Stir until the paste and spices are well combined.

Add the paste mixture to the lentils and mix.

Using an immersion blender, blend the lentils until smooth.

Drizzle the sauce over the cauliflower steaks.