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Prep Time20 Mins (plus overnight soaking for chickpeas)
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Cook Time50 Mins
This vibrant dish features a roasted cauliflower steak served atop a creamy beet hummus, combining earthy flavors with a pop of color for a delightful and nutritious meal.
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Ingredients
For the Cauliflower Steak and Herb Oil
Cauliflower
Olive oil
Fresh thyme leaves or rosemary, finely chopped
Smoked paprika
Ground cumin
Garlic, finely minced
Lemon zest
Salt and freshly ground black pepper, to taste
1x Slice of lemon for roasting per cauliflower slice
For the Beet Hummus (with Homemade Chickpeas)
Dried chickpeas, soaked overnight
Roasted beetroot
Olive oil
Tahini
Small garlic clove, finely grated
Zest and juice of a lemon
Salt and freshly ground black pepper, to taste
Nutrition
Per serving
- Daily Value*
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Calories360 kcal
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Fat19 g
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Sodium320 mg
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Carbohydrates40 g
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Fiber11 g
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Sugars8 g
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Protein13 g
Instructions
Rinse and soak dried chickpeas in water with a pinch of baking soda for at least 8 hours or overnight. Drain and rinse the soaked chickpeas. Place them in a pot of fresh water, bring to a boil, and simmer for 1–1.5 hours until tender. Skim off any foam that forms during cooking.
If not using pre-cooked beetroot, wrap the beetroot in aluminum foil and roast in the oven at 200°C (400°F) for 30–40 minutes until soft. Let cool, then peel and dice.
In a small bowl, mix the olive oil, thyme or rosemary, smoked paprika, cumin, minced garlic, lemon zest, salt, and pepper. Stir well to combine.
In a blender or food processor, combine the cooked chickpeas, roasted beetroot, olive oil, tahini, garlic, lemon zest, and lemon juice. Blend until smooth and creamy, adding a splash of water if needed. Add salt and pepper gradually, tasting and adjusting as needed.
Using a sharp knife, slice a thick, even steak from the center of the cauliflower head to prevent crumbling. Generously brush the cauliflower steak with the prepared herb oil mixture, ensuring it’s evenly coated on both sides.
Heat a non-stick pan over medium heat. Sear the cauliflower steak for 8–10 minutes on each side until caramelized and golden.
Transfer the steak to a lined baking tray. Top with a slice of lemon and roast in a preheated oven at 200°C (400°F) for 15–20 minutes, or until fork-tender and crispy on the edges.
Use a spoon to spread the beet hummus in a circular pattern on a plate. Place the roasted cauliflower steak on top of the hummus. Sprinkle fresh thyme leaves or microgreens over the top. Add a final drizzle of olive oil and a pinch of lemon zest for a polished look.
Tips and Substitutions
- Additional Toppings: Add a poached egg on top for extra protein and richness.
- Herb Substitutions: Replace thyme with rosemary or oregano for a different aromatic profile.
- Serving Suggestions: Accompany with a fresh side salad or roasted vegetables for a complete meal.
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