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Roasted Cauliflower Steaks

Roasted Cauliflower Steaks with Creamy Chickpea Hummus Delight

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This Roasted Cauliflower Steaks recipe delivers hearty plant-based goodness that's vegan, gluten-free, and surprisingly delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 steaks
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower Steaks
  • 1 head Cauliflower Feel free to substitute with broccoli for a different taste and texture.
  • 3 cloves Garlic Add depth of flavor when roasted; garlic powder can be used in a pinch.
  • 2 tablespoons Olive Oil Provides moisture and richness; avocado oil can be an alternative.
  • to taste Salt Essential for enhancing overall flavor.
  • to taste Pepper Essential for enhancing overall flavor.
  • 1 teaspoon Smoked Paprika Gives a wonderful smokiness to the cauliflower.
  • 1 teaspoon Garlic Powder Amplifies the garlic flavor; can omit for a lighter taste.
  • 1 teaspoon Ground Cumin Brings warm, earthy tones to the dish.
  • 1/2 teaspoon Turmeric Optional, adds lovely color and earthiness.
For the Creamy Chickpea Hummus
  • 1 can Chickpeas Make sure to rinse them well before use.
  • 2 tablespoons Tahini Contributes a nutty flavor; sunflower seed butter can be a nut-free option.
  • 2 tablespoons Lemon Juice Provides needed acidity; lime juice is a tasty substitute.
  • to taste tablespoons Water Used to adjust the consistency of the hummus.
  • 1 tablespoon Fresh Parsley Adds a refreshing garnish.
  • to taste Chili Oil Optional for a kick of heat; red pepper flakes can be an alternative.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • blender

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) while you prepare the cauliflower. Slice the cauliflower head into thick steaks, about ¾ inch, and arrange them on a lined baking sheet.
  2. In a mixing bowl, whisk together olive oil, salt, pepper, smoked paprika, garlic powder, cumin, and optional turmeric. Drizzle this blend over the cauliflower steaks, ensuring they are evenly coated.
  3. Place a few whole garlic heads alongside the cauliflower on the baking sheet.
Roasting
  1. Slide your baking sheet into the preheated oven and roast the cauliflower steaks for 25–30 minutes. Keep an eye on them.
  2. Once the edges turn golden brown and crispy, and the steaks become tender, they are ready. The garlic heads should be soft and caramelized.
Hummus Making
  1. Allow the roasted garlic to cool for a few minutes once the cauliflower is done. Squeeze the soft cloves into a blender, discarding the skins.
  2. Add the drained chickpeas, tahini, lemon juice, salt, and pepper. Blend until smooth, adding water gradually for desired consistency.
Plating
  1. Spread a generous amount of hummus on a serving plate. Carefully place the roasted cauliflower steaks on top.
  2. Garnish with fresh parsley and drizzle with chili oil or red pepper flakes.
Serving
  1. Serve the Roasted Cauliflower Steaks with Creamy Chickpea Hummus warm or as a flavorful side.

Nutrition

Serving: 1steakCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 80mgCalcium: 80mgIron: 3mg

Notes

For maximum flavor, ensure cauliflower is evenly coated with oil and spices. Store leftovers in the fridge for up to 3 days.

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