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Cauliflower Steak with Roasted Red Pepper Hummus

This delicious cauliflower steak is perfectly baked to a golden crisp & served with creamy roasted red pepper hummus for a balanced dish!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Fusion
Keyword: cauliflower, hummus, roasted red pepper
Servings: 4

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!