Grilled Cauliflower & Broccoli With Lentils

Step 1: To make the chutney: In a blender combine the first 7 ingredients (-salt) plus 1/4 cup water and blend until smooth (1 minute). Gradually add the oil, whisking constantly until combined. Set aside.

Step 2: To make the lentils: In a pot on medium high het add 2 1/2 cups water and the lentils and salt and bring to a boil; reduce heat to medium; cover and cook until lentils are tender and liquid is absorbed (30 minutes). Remove from heat. ***lentils can be prepared 5 days ahead in an airtight container; covered and chilled.

Step 3: To prepare vegetables:remove though outer leaves from cauliflower and trim inch off bottom of stem. Cut cauliflower lengthwise into thirds. Trim off outer edges of crown from outside pieces to create 3 (1 inch) thick steaks; reserved trimmed off florets for another use. Repeat process with the broccoli. Arrange broccoli and cauliflower steaks on a large baking sheet; drizzle with oil and sprinkle with salt.

Step 4: Prepare grill for medium indirect heat. Place broccoli and cauliflower on grill grate over indirect heat; cover and grill until tender (15-20 minutes). Uncover and move to direct heat and continue to grill for about 2 minutes per side or until they are golden brown and edges are charred.

Step 5: To assemble: arrange lentils on a platter and drizzle half of the chutney over. Place cauliflower and broccoli steaks on top and drizzle with remaining chutney and top with pumpkin seeds and additional cilantro and mint leaves.