Roasted Cauliflower Steaks

5 from 20 reviews

Roasted Cauliflower Steaks

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.

Course Main Course

Cuisine Mediterranean

Diet Vegan

Keyword Cauliflower Steaks with Hummus, Easy Roasted Cauliflower Recipe, Gluten-Free Cauliflower Steak, plant-based dinner ideas, Roasted Cauliflower Steaks Recipe, Vegan Cauliflower Recipe

Prep Time 10

Cook Time 30

Total Time 45

Servings servings

Calories 433kcal

Cost $8-10

Equipment

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

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

US Customary - Metric

Instructions

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.
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.
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.
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.
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.

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.

Nutrition