ramyaramesh3007This delicious cauliflower steak is perfectly baked to a golden crisp & served with creamy roasted red pepper hummus for a balanced dish!
Roasting and blending vegetables are one of my favourite ways to consume veggies so this cauliflower steak with roasted red pepper hummus is an easy and flavour packed meal you can whip up in under 30 minutes.
The cauliflower can be cut into thick slices (similar to “steaks”) and roasted to create a hearty and spiced vegetable with a crunchy texture. It’s also one of the most versatile vegetables as it soaks up all the flavour from spices and herbs. Roasted cauliflower has an amazing smoky flavour and brings out the natural sweetness of the vegetable.
Instead of cauliflower, you could also use other vegetables like broccoli or portobello mushrooms. Alternatively, if you would like to up your protein, you can use tofu or tempeh instead.
To add some protein and flavour to the cauliflower, we’ll also make a roasted red pepper hummus! It’s made by blending canned chickpeas with tahini, pan roasted red bell pepper, spices and olive oil. You can also add other ingredients like roasted tomatoes or sun dried tomatoes to elevate the flavours.
You can prepare these ahead and store for a few days as a meal prep option. You can also turn them into a sandwich filling or add them to grain bowls.
Leftover cauliflower ideas:
- add them to your sandwich or salad bowl
- bake them again to crisp up and have them as a snack
How to use up leftover hummus:
- use as a salad dressing or a dip
- transform into a high protein pasta sauce
Ingredients You Need
- whole head of cauliflower – you can substitute this with broccoli
- oil of choice – olive oil as we’ll use them generously
- dry spices – smoked paprika, cumin, coriander, asafoetida (hing), salt, black pepper
- chickpeas – you can use fresh or canned
- red bell pepper – you can also use green bell pepper for a green hummus
- tahini – get smooth tahini for an ultra creamy hummis
- acidity – lemon juice
- ice cubes – to give a super smooth hummus
- garnish – chopped parsley and pomegranate
This recipe is 100% gluten free and allium free – just check if the asafoetida you use is gluten free!
Cauliflower Steak with Roasted Red Pepper Hummus
Ingredients
Cauliflower Steak
- 1 head cauliflower about 4 steaks
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp coriander
- pinch hing
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Roasted Red Pepper Hummus
- 1 red bell pepper
- 1 can chickpeas
- 1/4 cup tahini
- 4 sundried tomatoes
- 1 tsp smoked paprika
- 1 tsp cumin
- lemon juice
- 3 tbsp olive oil
- salt
- black pepper
- 3-4 ice cubes
- 2 tbsp chickpea water to blend
Garnish
- chopped parsley
- pomegranate pearls
Instructions
- Preheat oven to to 400°F (200°C).
- Remove the outer leaves of the cauliflower. Cut the cauliflower into 1 to 1.5-inch thick "steaks" by slicing through the center of the head. You should get about 3-4 steaks, with some florets left behind.
- Combine spices and olive oil. Place the cauliflower steaks on a baking sheet.
- Brush one side of the cauli steak with the spice rub. Bake for 25 minutes, flipping them halfway to brush the spice rub on the other side.
- Roast red bell peppers on a pan. In a food processor, combine chickpeas, roasted red pepper, tahini, spices, lemon juice, olive oil, salt, pepper and ice cubes. Blend until smooth.
- If the hummus is too thick, add a little chickpea water, 1 tablespoon at a time, until you reach the desired creamy consistency.
- Spoon a generous amount of the roasted red pepper hummus on a plate and spread it. Place the roasted cauliflower steak on top.
- Garnish with fresh parsley and pomegranate pearls. Enjoy!