Roasted Cauliflower Steaks with Chickpea Hummus

These Roasted Cauliflower Steaks with Creamy Chickpea Hummus pair smoky, spiced cauliflower with smooth hummus. The garlic roasts alongside the cauliflower, then goes into the hummus with chickpeas, tahini and lemon. Serve with rice, quinoa or a salad.

Keep the cauliflower core intact when slicing: it holds the steaks together. The outer pieces may fall into florets, which can roast on the same tray. The number of intact steaks depends on the size and shape of your cauliflower.

Why This Recipe Works

  • Nutrient-Dense: Packed with fiber, vitamins, and plant-based protein.
  • Budget-Friendly: Uses simple ingredients you likely already have.
  • Vegan & Gluten-Free: The base recipe uses plant-based ingredients. Check packaged seasonings and toppings if you need it to be gluten-free; the tahini contains sesame.
  • Easy to Customize: Adjust the spices or toppings to your preference.
  • Restaurant-Worthy Presentation: Perfect for serving at dinner parties.

Ingredient Notes

  • Cauliflower: Choose a large, firm head. Slice through the core into steaks about 1 inch (2.5 cm) thick.
  • Chickpeas: Use cooked chickpeas, drained and rinsed. Dried chickpeas must be fully cooked before you make the hummus.
  • Tahini: Stir it in the jar before measuring so the oil and sesame paste are combined.
  • Garlic: Slice the tops off the two heads to expose the cloves, leaving the heads and skins intact. Roast until the cloves are soft enough to squeeze out.

The recipe card below has the full quantities. Add water to the hummus gradually so you can stop when it is smooth and easy to spread. The white sauce drizzled over the cauliflower in the video is vegan yogurt. Use a little plain, unsweetened vegan yogurt for serving, if you like.

How to Make Roasted Cauliflower Steaks with Chickpea Hummus

Thick cauliflower steaks on a baking tray before roasting
Prep: Heat the oven to 200°C (400°F). Slice the cauliflower through the core into 1-inch (2.5 cm) steaks. Cut the tops off the garlic heads to expose the cloves, keeping the skins on. Arrange everything on a lined baking sheet.
Mix olive oil, spices, salt, and pepper. Brush over cauliflower.
Season: Mix olive oil, spices, salt and pepper. Brush over both sides of the cauliflower. Arrange in a single layer with room between the pieces.

Roast: Roast the cauliflower and garlic for about 25–30 minutes. The cauliflower should be browned and tender when pierced through the thickest part. Check the garlic separately: the cloves should be soft, not firm. Give either more time if needed, removing whichever is ready first. Let the garlic cool enough to handle before squeezing out the cloves.

Make Hummus: Blend chickpeas, tahini, lemon juice, roasted garlic, salt, pepper, and water until smooth.
Make Hummus: Blend chickpeas, tahini, lemon juice, roasted garlic, salt, pepper, and water until smooth.
Roasted Cauliflower Steaks
Assemble & Serve: Spread hummus on a plate, top with cauliflower, and garnish with parsley and chili oil. Enjoy as a main dish or with quinoa, rice, or salad.

Pro Tips for the Perfect Roasted Cauliflower Steaks

  • Choose a Large Cauliflower: A firm head of cauliflower makes cleaner slices for steak-like presentation.
  • Check the Garlic Separately: Garlic heads vary in size and may take longer than the cauliflower. Use soft, roasted cloves in the hummus; do not rely only on the timer.
  • Creamier Hummus Hack: Add a tablespoon of olive oil or ice water while blending for an ultra-smooth hummus.
  • Add a Crunch: Sprinkle toasted pine nuts, sesame seeds, or dukkah for added texture.
  • Customize the Spice: For a smoky kick, add a pinch of cayenne or red pepper flakes to the seasoning.

What to Serve with your Roasted Cauliflower Steaks

Wondering what to serve with your roasted cauliflower steaks? Here are some delicious plant-based options:

  • Grain Bowl: Serve alongside quinoa, brown rice or farro. Choose quinoa or rice if you need a gluten-free option; farro contains gluten.
  • Fresh Salad: A cucumber-tomato salad with lemon vinaigrette pairs beautifully.
  • Roasted Veggies: Add some roasted carrots, zucchini, or bell peppers to your baking sheet for extra color and flavor.
  • Flatbread: Serve with warm vegan pita or flatbread for scooping up the hummus. Check the ingredients if buying naan, which can contain dairy.

Roasted Cauliflower Steak FAQs

Can I Make the Hummus Ahead of Time?

Absolutely! Store the hummus in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving.

What Should I Serve with Cauliflower Steaks?

These steaks are great with a side of rice, quinoa, or even a fresh cucumber-tomato salad. You can also serve them with pita bread or roasted veggies.

Can I Grill Instead of Roast?

The instructions and timing here are for oven roasting. A grilled version needs separate guidance, including a way to roast the garlic for the hummus; do not use the oven timing as a grilling time.

How Do I Store Leftovers?

Store any leftover cauliflower and hummus separately in airtight containers in the refrigerator. The cauliflower will last up to 3 days, and the hummus stays fresh for about 4 days.

Enjoy Your Cauliflower Creation

These Roasted Cauliflower Steaks with Creamy Chickpea Hummus are proof that plant-based meals can be as hearty and flavorful as any traditional dish. With its smoky spices, creamy hummus, and fresh garnish, this recipe is bound to become a favorite in your kitchen.

This dish is ideal for meal-prepping, as both the hummus and the roasted cauliflower steaks store well. Plus, the vibrant colors and flavors make it a perfect choice for entertaining. Whether you’re serving it as a main course or a side dish, it’s guaranteed to impress!

Ready to give it a try? Let me know how it turns out in the comments, and don’t forget to share your own variations!

Fuel your day the plant-based way — find vibrant, tasty recipes on Dr. Vegan!

Roasted Cauliflower Steaks

Roasted Cauliflower Steaks

5 from 20 reviews
Roasted cauliflower steaks seasoned with smoked paprika and cumin, served over chickpea hummus with roasted garlic, tahini and lemon. Plan on about 45 minutes, allowing longer if the cauliflower or garlic is not yet tender.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 433
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

For the Cauliflower Steaks:
  • 1 pc large head cauliflower cut through the core into 1-inch (2.5 cm) steaks; keep the core intact
  • 2 heads garlic
  • 5 tbsp olive oil
  • Salt and pepper (to taste)
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric (optional, for a hint of color and earthiness)
For the Chickpea Hummus:
  • 400 g chickpeas cooked, drained and rinsed
  • 4 tbsp tahini
  • 1 pc lemon (only the juice)
  • Salt and pepper (to taste)
  • Water (as needed, to adjust consistency)
For Garnish:
  • fresh parsley (chopped)
  • chili oil
  • vegan yogurt plain, unsweetened; for serving, optional

Equipment

  • Baking sheet
  • Mixing bowls
  • Food Processor or Blender
  • Knife
  • Cutting board
  • parchment paper

Method
 

  1. Preheat the oven to 200°C (400°F). Remove the cauliflower leaves and trim the base, keeping the core intact. Cut through the core into 1-inch (2.5 cm) steaks. Arrange on a baking sheet lined with parchment paper; roast any loose florets alongside. Mix the olive oil, salt, pepper, smoked paprika, garlic powder, cumin and optional turmeric. Brush over both sides of the cauliflower. Slice the tops off the garlic heads to expose the cloves, leaving the skins on, and place them on the tray. Keep the cauliflower in a single layer without crowding.
  2. Roast for about 25–30 minutes, until the cauliflower is browned at the edges and tender when pierced through the thickest part. Check the garlic separately: the cloves must be soft enough to squeeze from their skins. If either needs more time, remove whichever is ready first and continue roasting the other.
  3. Let the roasted garlic cool enough to handle, then squeeze the soft cloves from their skins. Blend with the cooked, drained chickpeas, tahini, lemon juice, salt and pepper. Add water gradually until the hummus is smooth and easy to spread. Taste and adjust the seasoning.
  4. Spread the hummus on a serving plate and place the roasted cauliflower on top. Garnish with chopped parsley and a drizzle of chili oil. Add a little plain, unsweetened vegan yogurt if you like; this is the white sauce shown in the video.
  5. Serve as a main with rice, quinoa or a salad, or share as a side. Divide the loose florets among the plates too; one head will not always give four intact steaks.

Nutrition

Calories: 433kcalCarbohydrates: 36gProtein: 13gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gSodium: 16mgPotassium: 441mgFiber: 9gSugar: 5gVitamin A: 288IUVitamin C: 7mgCalcium: 100mgIron: 4mg

Notes

Timing: The 45-minute total is an estimate that allows for preparation, roasting, cooling the garlic enough to handle, and blending and plating the hummus. Large garlic heads or thick cauliflower pieces may take longer; check tenderness before serving.
Chickpeas: Use cooked chickpeas. If using dried chickpeas, cook them fully before beginning this recipe.
Steaks and florets: Keep the core intact when slicing. The number of whole steaks depends on the cauliflower; roast and serve the loose florets too.
Hummus: Stir the tahini before measuring and add water gradually while blending.
White sauce in the video: This is vegan yogurt. Use a little plain, unsweetened vegan yogurt as an optional finishing drizzle after plating. The amount is up to you; adding yogurt changes the nutrition estimate.

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